Ingredients
- 250 g white beans in brine, drained and rinsed
- ½ cup Barker’s Professional Harissa Paste
- 150 g potato mash
- 2 cloves garlic, peeled and minced
- 165 ml unsweetened yoghurt
- 65 ml Extra virgin olive oil
- to taste sea salt
Method
- In a sauté pan over medium heat, add the butter and Barker’s Professional Harissa Paste, and melt until it starts to foam.
- Crack the eggs into individual cups before pouring them into the pan along with the mint. Baste the eggs with the flavoured butter until just set. With a fish slice, gently remove the eggs to a kitchen towel-lined tray.
- Add the garlic and cook in the butter until golden. Add lemon juice and seasoning.
- Place the eggs onto the Turkish bread, spoon over the flavoured aromatic butter and serve.
