Jammy Eggs with Chili Butter and Garlic Yogurt Recipe
Jammy Eggs with Chili Butter and Garlic Yogurt is a vibrant and flavorful breakfast or brunch dish featuring perfectly soft-boiled eggs served with a zesty garlic-infused yogurt and a spicy, aromatic chili butter sauce. This dish is elevated with fresh lemon zest and juice, Aleppo pepper, and a garnish of chopped parsley, offering a beautiful balance of creamy, spicy, and tangy flavors. Served with toasted bread, it’s an easy yet impressive recipe to brighten your morning or anytime meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Chili Butter
- 1/4 cup unsalted butter
- 1/2 teaspoon chili flakes
- 1 teaspoon Aleppo pepper
- 1/2 tablespoon extra-virgin olive oil
Garlic Yogurt
- 2 (5.3 ounce) containers of yogurt or Skyr
- Zest and juice of 1/2 lemon
- 1 large garlic clove, grated
- Salt and pepper, to taste
Eggs and Garnish
- 4 large eggs
- Chopped parsley, for topping
- Toasted bread, for serving
Instructions
- Make the chili butter: In a saucepan or skillet, melt the butter over medium-low heat along with the olive oil. Once melted and shimmering, add the chili flakes and Aleppo pepper. Allow the mixture to bubble and simmer gently, infusing the flavors together. Stir well on low heat for a few minutes, then remove from heat and set aside.
- Prepare the garlic yogurt: In a bowl, combine the yogurt or Skyr with lemon juice, lemon zest, grated garlic, salt, and pepper. For a smoother texture, optionally blend the mixture with a food processor or immersion blender until creamy. Set aside.
- Cook the jammy eggs: Bring a pot of water to a boil. Gently add the eggs and set a timer for 6 1/2 minutes to achieve the perfect jammy consistency. After cooking, drain the eggs and immediately rinse in cold water or an ice bath to stop cooking. Peel carefully.
- Assemble the dish: On a serving bowl or platter, spread a layer of the garlic yogurt mixture. Cut the peeled eggs in half and arrange them atop the yogurt. Drizzle generously with the prepared chili butter and sprinkle with chopped parsley. Serve warm with toasted bread on the side.
Notes
- To get perfectly jammy eggs, keep the water at a gentle boil and use a timer to avoid overcooking.
- Use fresh garlic for the best flavor in the yogurt mixture; roasting garlic can offer a milder, sweeter taste if preferred.
- Aleppo pepper adds a fruity, moderately spicy flavor—substitute with smoked paprika or mild chili powder if unavailable.
- Serve immediately for the best texture and warmth, though the chili butter and yogurt can be prepared ahead of time.
- To make this dish vegetarian, ensure the bread served is free from animal products if needed.
