Description
This dish features perfectly jammy eggs, creamy garlic-infused yogurt, and a rich, spiced chili butter drizzle. Inspired by Turkish Çılbır, it’s a protein-packed breakfast or snack that’s full of bold flavors!
Ingredients
Units
Scale
For the Jammy Eggs:
- 4 large eggs
- Water (for boiling)
- Ice water (for cooling)
For the Garlic Yogurt:
- 3/4 cup (180g) Greek yogurt
- 1 clove garlic, finely grated or minced
- 1/2 teaspoon salt
- 1 teaspoon lemon juice (optional)
For the Chili Butter:
- 2 tablespoons unsalted butter (or olive oil for dairy-free)
- 1/2 teaspoon red pepper flakes (Aleppo pepper, chili flakes, or smoked paprika)
- 1/4 teaspoon cumin (optional)
For Garnishing:
- Fresh herbs (parsley, cilantro, or dill)
- Black pepper
- Toasted bread or pita (for serving)
Instructions
-
Boil the Eggs (Jammy Style)
- Bring a pot of water to a gentle boil.
- Carefully lower the eggs into the water and cook for 6 ½ to 7 minutes.
- Transfer eggs to an ice bath and let sit for 2-3 minutes before peeling.
-
Make the Garlic Yogurt
- In a bowl, mix Greek yogurt, garlic, salt, and lemon juice.
- Stir until smooth and set aside.
-
Prepare the Chili Butter
- Melt butter in a small pan over low heat.
- Add red pepper flakes and cumin. Stir for 30 seconds until fragrant.
-
Assemble the Dish
- Spread the garlic yogurt onto a plate.
- Slice or halve the jammy eggs and place on top.
- Drizzle with chili butter and garnish with fresh herbs and black pepper.
-
Serve & Enjoy!
- Best served with warm toasted bread or pita for dipping.
Notes
Spicy Kick? Add a pinch of cayenne or harissa to the chili butter.
✔ Dairy-Free? Swap butter for olive oil and use a plant-based yogurt.
✔ Extra Crunch? Sprinkle with toasted nuts or crispy chickpeas.