Introduction
If you’re looking for a flavor-packed breakfast or brunch that’s quick, nourishing, and absolutely unforgettable, meet your new obsession: Jammy Eggs with Chili Butter and Garlic Yogurt. This Middle Eastern-inspired dish delivers savory depth, creamy richness, and a spicy kick in every bite.
Ingredients List
- 4 large eggs
- 3/4 cup plain Greek yogurt
- 1 garlic clove, minced or grated
- 1/4 tsp salt
- 3 tbsp unsalted butter
- 1 tsp red pepper flakes (Aleppo or chili flakes)
- 1/2 tsp paprika (optional)
- Fresh herbs (like dill or parsley), for garnish
- Salt and pepper, to taste
Timing
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
Step-by-Step Instructions
Step 1: Boil the eggs
Place eggs in boiling water and cook for 6.5 to 7 minutes for perfect jammy yolks. Immediately transfer to an ice bath.
Step 2: Prep the yogurt base
While eggs cool, mix Greek yogurt with garlic and 1/4 tsp salt. Spread onto a serving plate.
Step 3: Make the chili butter
Melt butter in a small pan over medium heat. Add red pepper flakes and paprika, cook until fragrant (about 1 minute), then remove from heat.
Step 4: Peel and plate
Peel eggs gently, slice in half, and place over yogurt. Drizzle generously with chili butter. Garnish with herbs and finish with a pinch of salt and pepper.
Nutritional Information (Per Serving)
- Calories: 260 kcal
- Protein: 13g
- Fat: 20g
- Carbs: 6g
- Fiber: 0g
- Sugar: 3g
Healthier Alternatives
- Use low-fat Greek yogurt to reduce calories
- Substitute olive oil for butter for a heart-healthier fat
- Add steamed spinach for fiber and micronutrients
Serving Suggestions
- Pair with warm pita or sourdough toast
- Add sautéed greens or roasted veggies on the side
- Serve as a protein-packed lunch bowl with quinoa
Common Mistakes to Avoid
- Overcooking the eggs: Leads to chalky yolks
- Using cold yogurt: Let it sit at room temp to avoid cooling down the dish
- Burning the butter: Watch it closely after adding spices
Storing Tips
- Best enjoyed fresh
- You can prep the yogurt and chili butter ahead and refrigerate for up to 3 days
- Store boiled eggs unpeeled for up to 4 days in the fridge
Conclusion
Creamy, spicy, and rich in protein, Jammy Eggs with Chili Butter and Garlic Yogurt is a five-star brunch experience made in minutes.
Give it a try and share your twist in the comments! Don’t forget to subscribe for more vibrant, global-inspired recipes.
FAQs
Q: Can I make this dairy-free?
A: Yes, try coconut yogurt and olive oil instead of Greek yogurt and butter.
Q: Is this recipe keto-friendly?
A: Absolutely! It’s low in carbs and high in healthy fats.
Q: Can I make the eggs in advance?
A: Yes, jammy eggs can be stored (unpeeled) in the fridge for 3-4 days.
Q: What’s the best chili to use?
A: Aleppo pepper is traditional, but red pepper flakes or a pinch of cayenne work too.
