Soft-boiled eggs with Greek yogurt and harissa butter

Ingredients

• 3eggs
• 25 gunsalted butter
• 1/2 tspcumin seeds
• 2 tspharissa paste
• 1 tsplemon juice
• 2pitta or flatbreads
• 250 gstrained Greek yogurt, stirred
• 1/2 tspMiddle Eastern spice mix
• small handfuldill fronds

Instructions

1. 1

   Boil the eggs

   Preheat the grill to medium. Bring a small pan of water to the boil and carefully lower in the eggs with a slotted spoon. Set a timer for 6½ minutes and keep the water at a gentle boil. Transfer the eggs to a bowl of iced water with the slotted spoon.

2. 2

   Make harissa butter

   Rinse and dry the pan, then add the butter and cumin seeds. Warm over a low heat until the butter melts. Stir in the harissa and cook for 2 minutes, then add the lemon juice and take the pan off the heat. Peel the eggs and warm the pitta or flatbreads under the grill for 2–3 minutes.

3. 3

   Assemble the plates

   Spread the Greek yogurt over two small plates with raised edges. Halve the eggs and arrange three halves on each plate. Spoon over the melted harissa butter, sprinkle with the spice mix and finish with the dill fronds. Serve with the warm pitta or flatbreads for scooping. Use gluten-free pitta or flatbreads if required.

What are eggs with yogurt and harissa?

This brunch pairs soft-boiled eggs with strained yogurt and a spiced butter, drawing on flavours often found across the eastern Mediterranean and Middle East. The recipe is a simple assembly rather than a dish with one specified regional origin.

Cool, tangy yogurt contrasts with the warm, rich harissa butter, while dill brings a fresh finish. Pitta or flatbread turns the plates into a scoopable meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 547 calories, 25g protein, 37g carbs, 33g fat.

The eggs and Greek yogurt provide much of the protein, while the pitta or flatbreads contribute most of the carbohydrates. Butter, egg yolks and full-fat strained yogurt contribute fat. Add fresh vegetables on the side to round out the plate.

The soft-boiled eggs

Gentle boiling for 6½ minutes gives the eggs a tender white and a soft yolk. The iced-water bath stops them cooking further and helps bring their temperature down before peeling.

Lower the eggs into the water carefully to reduce the chance of cracking. Peel them once cool enough to handle, working gently around the whites.

Building the harissa butter

Cumin seeds warm in melted butter before the harissa goes in, giving the spice paste a brief chance to infuse the fat. Keep the heat low and stir for the full 2 minutes so it warms without catching.

Lemon juice goes in after cooking, adding a bright note to the rich butter. Take the pan off the heat once it is stirred through.

Choosing the yogurt

Strained Greek yogurt makes a thick base that can hold the eggs and butter without turning watery. Stir it before spreading so it is smooth and easy to portion between the plates.

Its cool tang balances the buttery topping and the heat of the harissa. Use the amount specified for the creamy layer on both plates.

Texture and timing

The key contrast is between the soft yolks, cool yogurt and warm, pourable butter. Assemble shortly before serving so the butter stays fluid and the bread is warm.

The recipe gives 20 minutes total, with the egg timer set for 6½ minutes. Keep the grill at medium and warm the bread for 2–3 minutes, checking that it does not scorch.

Serving the plates

Use small plates with a lip to contain the yogurt and melted butter. Arrange three egg halves on each plate, then add the topping and dill.

Serve the pitta or flatbreads alongside while warm, ready to scoop up the yogurt, egg and spiced butter. Gluten-free bread can be used if required.

Recipe notes & tips

• Have a bowl of iced water ready before the eggs finish cooking.
• Lower the eggs into the boiling water with a slotted spoon.
• Keep the butter over low heat while the cumin and harissa cook.
• Stir the yogurt before spreading it so the layer is smooth.
• Watch the bread closely under the grill during its 2–3 minutes.
• Serve soon after assembling for warm butter and bread.

Variations

• More heat: Stir a little extra harissa into the butter.
• Fresh herbs: Swap the dill for another soft herb you enjoy.
• Extra citrus: Add a little more lemon juice to the butter.
• Gluten-free: Use gluten-free pitta or flatbreads as noted in the recipe.
• More crunch: Serve with sliced fresh vegetables alongside.

Common mistakes to avoid

• Overcooking the eggs: Keep to the 6½-minute timer for soft yolks.
• Skipping the ice bath: Transfer the eggs straight to iced water to stop them cooking.
• High heat for the butter: Use a low heat so the butter and spices do not catch.
• Rushing the peeling: Let the eggs cool in the iced water before handling.
• Scorching the bread: Check it under the grill during the 2–3-minute warming time.
• Watery yogurt: Stir the strained yogurt before spreading it across the plates.

How to store

This dish is best assembled and eaten straight away. If needed, refrigerate the eggs and yogurt separately in covered containers and use within 2 days; prepare the butter and warm the bread just before serving.

Frequently asked questions