Sort ingredients
dmpy
QR Code
Listen
Pdf
Bring a pan of water to the boil. Once boiling, carefully lower in the eggs and cook for 8 mins.
Transfer the eggs to a bowl of cold water to cool, then carefully peel off the shells. If you like, you can separate the yolks from the whites at this point: slice a knife down the side of each white and gently pop the yolk out.
Add the eggs to a large bowl with the Greek yoghurt, mayonnaise and harissa. Crumble in the feta, then zest in the lemon and squeeze in the juice. Finely chop the parsley and add that in too. Add the mixed seeds, season with salt and black pepper, then, using a pizza cutter, smash everything together until nicely mashed and mixed.
Toast the sourdough, and add a dollop of the smash on each slice and serve. If you're prepping ahead transfer to airtight containers and store in the fridge for up to 3 days.