Looking for a brunch dish that’s simple but feels fancy? Or a low-effort dinner that delivers huge flavor? This Jammy Eggs with Chili Butter and Garlic Yogurt recipe is the one. Creamy, spicy, tangy, rich — this dish has it all, and yet it’s made with a handful of humble ingredients.
The star here is the perfectly cooked jammy egg — that golden, custardy yolk pairs beautifully with cooling garlic yogurt and a smoky, spicy drizzle of chili butter. Inspired by Turkish-style eggs (Çılbır), this fusion version is bold, modern, and totally craveable.
🍽 Why You’ll Fall in Love with This Recipe
- Ready in 20 minutes — easy and elegant
- Packed with contrast: cool yogurt, warm butter, rich eggs
- Perfect for brunch, lunch, or light dinner
- Low-carb and high-protein
- Easily customizable with herbs or sourdough toast
👉 From me to you: I love serving this dish over a thick slice of toasted sourdough or torn warm pita bread — it soaks up all that chili butter and garlic yogurt just right.
🛒 Ingredients
For the jammy eggs:
- 4 large eggs
- Ice water (for shocking eggs after boiling)
For the garlic yogurt:
- ¾ cup plain Greek yogurt
- 1 garlic clove, finely grated or mashed
- 1 tablespoon lemon juice
- Salt, to taste
For the chili butter:
- 3 tablespoons unsalted butter
- 1½ teaspoons chili flakes or Aleppo pepper
- ½ teaspoon paprika (smoked or sweet)
- Pinch of salt
Optional toppings:
- Fresh dill or parsley, chopped
- Extra chili flakes
- Crusty bread or pita, for serving
👨🍳 Instructions
1. Cook the Jammy Eggs
Bring a pot of water to a boil. Carefully lower in the eggs and boil for exactly 6½–7 minutes for perfect jammy yolks. Transfer immediately to a bowl of ice water. Let cool for 5–10 minutes, then peel.
2. Make the Garlic Yogurt
In a small bowl, combine Greek yogurt, grated garlic, lemon juice, and a pinch of salt. Mix until smooth. Taste and adjust seasoning. Spread on the base of a serving plate or individual bowls.
3. Prepare the Chili Butter
In a small saucepan or skillet, melt the butter over medium heat. Add chili flakes and paprika, stirring for 1–2 minutes until fragrant and slightly foamy. Do not burn! Remove from heat.
4. Assemble the Dish
Slice the jammy eggs in half and arrange over the garlic yogurt. Drizzle warm chili butter over the top, letting the red butter pool around the eggs.
5. Garnish and Serve
Sprinkle with fresh herbs, more chili flakes, or a dusting of sumac. Serve immediately with warm crusty bread for scooping.
💡 Tips and Tricks
- Jammy eggs are best peeled under running water to prevent sticking.
- Use Aleppo pepper if available — it’s milder and slightly fruity.
- Add a swirl of olive oil to the yogurt for extra richness.
- Try with labneh or sour cream if you’re out of Greek yogurt.
- Want more protein? Add crispy chickpeas or leftover shredded chicken.
🔍 Nutrition Info (Per Serving – Serves 2)
- Calories: 290
- Protein: 16g
- Carbs: 6g
- Fat: 22g
- Fiber: 0g
- Sugar: 3g
- Sodium: 210mg
✨ From My Kitchen to Yours
This dish is proof that simple ingredients can feel incredibly luxurious. The cool yogurt tempers the spicy chili butter, and those jammy eggs—oh, they’re the definition of soft-boiled perfection. You can enjoy this dish warm or room temp, making it ideal for laid-back brunches, solo lunches, or an appetizer to impress guests.
My personal twist? I sometimes layer it with sautéed spinach or roasted cherry tomatoes for extra texture and flavor. Trust me: once you try this, you’ll be hooked.
