Description
This quick and flavorful dish features jammy soft-boiled eggs served over creamy garlic-infused Greek yogurt, finished with a drizzle of spicy Aleppo pepper butter. Perfect for breakfast, brunch, or a light meal, it’s an easy, protein-rich recipe ready in just 15 minutes.
Ingredients
Scale
For the Chili Butter:
- ¼ cup unsalted butter
- ½ teaspoon chili flakes (or Aleppo pepper)
- 1 teaspoon Aleppo pepper (optional, for extra heat)
- ½ tablespoon extra-virgin olive oil
For the Garlic Yogurt:
- 1 cup Greek yogurt
- Zest and juice of ½ lemon
- 1 large garlic clove, grated
- Salt and black pepper, to taste
For the Jammy Eggs:
- 4 large eggs
- Water and ice (for an ice bath)
To Serve:
- Fresh parsley, chopped
- Toasted bread (sourdough, pita, or country loaf)
Instructions
- Make the Chili Butter: Melt butter and olive oil over medium-low heat. Add chili flakes and Aleppo pepper, letting them sizzle for 2-3 minutes. Remove from heat.
- Prepare the Garlic Yogurt: In a bowl, mix Greek yogurt, lemon juice, zest, grated garlic, salt, and black pepper until smooth.
- Cook the Jammy Eggs: Bring a pot of water to a rolling boil. Carefully add eggs and boil for 6 ½ minutes. Transfer to an ice bath for 2 minutes, then peel.
- Assemble & Serve: Spread garlic yogurt onto a plate, top with halved jammy eggs, drizzle with chili butter, and garnish with fresh parsley. Serve with toasted bread.
Notes
- Use room-temperature eggs for even cooking.
- For a milder spice level, reduce the Aleppo pepper.
- Can be made vegetarian-friendly by using plant-based yogurt and dairy-free butter.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Boiling, Mixing
- Cuisine: Mediterranean, Middle Eastern