Description
This savory, creamy dish combines soft-boiled jammy eggs, garlicky yogurt, and spicy chili butter for a delicious Middle Eastern-inspired meal. Serve with crusty bread or pita for the ultimate brunch!
Ingredients
Units
Scale
- For the Jammy Eggs:
- 4 large eggs
- Water & ice (for an ice bath)
- For the Garlic Yogurt:
- 1 cup Greek yogurt
- 1 clove garlic, minced or grated
- 1/2 tsp salt
- 1 tbsp lemon juice (optional, for brightness)
- For the Chili Butter:
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp red pepper flakes (or Aleppo pepper for milder heat)
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin (optional, for depth)
- 1 tbsp fresh parsley or dill, chopped (for garnish)
Instructions
- Cook the Jammy Eggs:
- Bring a pot of water to a rolling boil. Gently lower in the eggs.
- Boil for 6 ½ minutes for jammy yolks.
- Transfer eggs to an ice bath and let sit for 2 minutes. Peel and set aside.
- Prepare the Garlic Yogurt:
- In a bowl, mix Greek yogurt, garlic, salt, and lemon juice. Set aside.
- Make the Chili Butter:
- In a small pan, melt butter and olive oil over medium heat.
- Stir in red pepper flakes, smoked paprika, and cumin. Cook for 30 seconds, until fragrant. Remove from heat.
- Assemble the Dish:
- Spread garlic yogurt onto a plate or shallow bowl.
- Halve the jammy eggs and place them on top.
- Drizzle with warm chili butter and garnish with fresh parsley or dill.
- Serve & Enjoy:
- Serve with crusty bread, pita, or toast for dipping!
Notes
- Milder Version: Use less chili flakes or swap for Aleppo pepper.
- Make It Extra Creamy: Stir in a little tahini to the yogurt for extra richness.
- Protein Boost: Add crispy chickpeas or grilled halloumi.
Nutrition
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 320mg