The Best Jammy Eggs with Chili Butter and Garlic Yogurt

Introduction

Looking to elevate your brunch or snack game with a bold and savory twist? These Jammy Eggs with Chili Butter and Garlic Yogurt are a must-try. This Turkish-inspired delight brings together perfectly soft-boiled eggs, a garlicky yogurt base, and a vibrant chili butter topping. It’s creamy, spicy, comforting — and ready in under 20 minutes!

Focus Keyword: Jammy Eggs with Chili Butter and Garlic Yogurt

Ingredients for Jammy Eggs with Chili Butter and Garlic Yogurt

For the Yogurt Base:

• 1 cup plain Greek yogurt
• 1 clove garlic, finely grated or minced
• Salt to taste

For the Jammy Eggs:

• 4 large eggs
• Ice water for cooling

For the Chili Butter:

• 3 tbsp unsalted butter
• 1 tsp red pepper flakes (Aleppo, pul biber, or crushed red chili)
• 1/2 tsp paprika (smoked or sweet)
• Optional: pinch of cayenne for extra heat

Garnishes:

• Fresh dill or parsley, chopped
• Toasted sourdough or pita for serving

Timing

• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: ~17 minutes

Creamy, tangy, and spicy — this dish brings bold Mediterranean flair to your plate with minimal effort.

Instructions

Step 1: Prepare the Yogurt

In a bowl, combine Greek yogurt, garlic, and a pinch of salt. Mix well and spread onto serving plates or a shallow bowl.

Step 2: Make the Jammy Eggs

Bring a pot of water to a gentle boil. Carefully lower in the eggs and cook for exactly 6.5 to 7 minutes for jammy yolks. Transfer eggs to ice water and let cool for 5 minutes. Peel and slice in half.

Step 3: Make the Chili Butter

In a small saucepan or skillet, melt butter over medium heat. Add red pepper flakes, paprika, and cayenne (if using). Let sizzle for 30–60 seconds until fragrant and deeply colored.

Step 4: Assemble

Place eggs over the garlic yogurt base. Drizzle generously with hot chili butter. Garnish with fresh herbs and serve with crusty bread.

Tips for Success

• Use room temperature eggs for even cooking.
• Don’t overcook the chili butter — it should sizzle, not burn.
• For extra tang, add a squeeze of lemon to the yogurt.

Variations

• Add sautéed spinach or kale beneath the yogurt.
• Use labneh instead of Greek yogurt for thicker texture.
• Top with crispy chickpeas or dukkah for crunch.

Nutritional Information (Per Serving)

• Calories: ~210 kcal
• Protein: 10g
• Fat: 16g
• Carbohydrates: 5g
• Fiber: 0.5g
• Sugar: 3g

Storage Tips for Jammy Eggs with Chili Butter and Garlic Yogurt

Best served fresh. However, you can prep the yogurt base and chili butter in advance and refrigerate separately for up to 2 days. Cooked eggs can be stored peeled or unpeeled in cold water for up to 3 days.

Common Mistakes to Avoid

• Overcooking the eggs: Boiling too long turns jammy yolks hard. Use a timer!
• Using cold eggs: Room-temperature eggs cook more evenly.
• Burning the butter: Heat just until fragrant, not browned.

Conclusion

These Jammy Eggs with Chili Butter and Garlic Yogurt offer a unique flavor experience that’s tangy, creamy, and spicy all at once. Perfect for a weekend brunch, a simple lunch, or an appetizer spread — this vibrant dish is both delicious and visually striking.

FAQs

Q1: Can I use store-bought chili oil instead of making chili butter?
Yes, but homemade chili butter gives a fresher, richer flavor.

Q2: How do I make it less spicy?
Use sweet paprika and reduce chili flakes — or skip cayenne entirely.

Q3: Can I make this dairy-free?
Yes! Use plant-based yogurt and olive oil instead of butter.

Q4: What bread works best with this dish?
Sourdough, pita, or any crusty artisan bread pairs beautifully.

External and Internal Links

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