Turkish-Style Eggs with Harissa

In a small mixing bowl, combine the yogurt and garlic, season and whisk well.

Bring a heavy-based saucepan full of water to a rolling boil, stir with a large spoon to create a vortex and crack your eggs in close to the surface (not from a height). Pop the lid on and reduce the heat to a slow simmer.  Cook for 2-3 minutes to keep the yolks runny!

Meanwhile mix the olive oil and harissa to make the dressing. 

Add a good handful of Crispy leaves to a wide bowl or rimmed plate, top with the yoghurt and pop the eggs on top as soon as they’re ready.

Drizzle with the spicy harissa oil and sprinkle a few leaves of fresh coriander on top, seasoning again with some freshly milled black pepper and some sea salt for an unFlorettable brunch, lunch or dinner!