Description
These jammy eggs are served with a creamy garlic yogurt and drizzled with spicy, smoky chili butter—a simple but luxurious dish perfect for breakfast, brunch, or a light meal. Inspired by Turkish Çılbır, this dish is packed with protein and flavor!
Ingredients
Units
Scale
For the Eggs:
- 4 large eggs
- Water (for boiling)
- Ice (for an ice bath)
For the Garlic Yogurt:
- 1 cup Greek yogurt (full-fat or low-fat)
- 1 clove garlic, minced or grated
- 1/2 tsp salt
- 1 tbsp lemon juice (optional)
For the Chili Butter:
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp red pepper flakes (or Aleppo pepper for a milder heat)
- 1/2 tsp smoked paprika
- 1/4 tsp salt
For Garnish:
- Fresh dill or parsley, chopped
- Toasted bread or pita for serving
Instructions
Step 1: Cook the Jammy Eggs
- Bring a pot of water to a gentle boil (not a rolling boil).
- Carefully lower the eggs into the water and cook for 6½ to 7 minutes for perfectly jammy yolks.
- Transfer eggs immediately to an ice bath and let them sit for 3-4 minutes.
- Peel the eggs gently and set aside.
Step 2: Make the Garlic Yogurt
- In a bowl, mix Greek yogurt, garlic, salt, and lemon juice (if using). Set aside.
Step 3: Make the Chili Butter
- In a small pan, melt butter and olive oil over medium heat.
- Stir in red pepper flakes, smoked paprika, and salt. Cook for 30 seconds until fragrant. Remove from heat.
Step 4: Assemble & Serve
- Spread the garlic yogurt onto a plate.
- Halve the jammy eggs and place them over the yogurt.
- Drizzle the warm chili butter over the eggs.
- Garnish with fresh dill or parsley and serve with toasted bread or pita.
Notes
- For a milder version, use Aleppo pepper instead of red pepper flakes.
- Make it extra creamy by using full-fat yogurt.
- Serve with warm naan, sourdough, or pita for the best experience!
- Add more protein by topping with crispy chickpeas or feta cheese.