Description
I love these quick and flavorful jammy eggs with a chili butter & garlic yogurt. This recipe is inspired by the popular Turkish dish, Çılbır.
Ingredients
Scale
- 1/4 cup unsalted butter
- 1/2 teaspoon chili flakes
- 1 teaspoon Aleppo pepper
- 1/2 tablespoon extra-virgin olive oil
- 2 (5.3 oz) containers of yogurt or Skyr
- Zest and juice of 1/2 lemon
- 1 large garlic clove, grated
- Salt and pepper to taste
- 4 large eggs
- Chopped parsley for topping
- Toasted bread of your choice for serving
Instructions
Make the Chili Butter:
- In a saucepan or skillet, melt butter on medium-low heat with olive oil.
- Once melted and shimmering, add chili flakes and Aleppo pepper. Let it bubble and infuse for a few minutes. Stir well, then remove from heat and set aside.
Prepare the Garlic Yogurt:
- In a bowl, mix yogurt or Skyr with lemon juice, lemon zest, salt, pepper, and grated garlic.
- For an extra smooth texture, blend using a food processor or immersion blender. Mix well and 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.
- Drain and immediately rinse under cold water or place in an ice bath. Peel the eggs.
Assemble the Dish:
- Spread the garlic yogurt mixture on a plate or bowl.
- Cut the jammy eggs in half and place them on top.
- Drizzle with the chili butter and sprinkle with chopped parsley.
- Serve with toasted bread and enjoy!
Notes
- Chili Butter Tip: The longer you let the butter and spices infuse, the richer the flavor.
- Dairy-Free Option: Swap yogurt with a plant-based alternative.
- Make-Ahead: The yogurt mixture and chili butter can be prepared in advance and stored in the refrigerator.
- Serving Suggestion: Pairs perfectly with sourdough, pita, or naan bread.
Nutrition
- Serving Size: 1 serving
- Calories: 119 kcal
- Sugar: 0.1g
- Sodium: 14mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 0.4g
- Fiber: 0.3g
- Protein: 0.2g
- Cholesterol: 31mg