Jammy Eggs in Greek Yogurt

This dish is inspired by Turkish Eggs, which are comprised of poached eggs nestled on a velvety bed of creamy yogurt, creating a luxurious contrast of textures. Hot chili-infused butter, which adds an irresistible kick of heat, is poured over top balancing the coolness of the yogurt.

For this dish, I substituted the poached eggs with jammy soft-boil eggs. This offers a perfectly cooked egg with a creamy, slightly runny yolk encased in a tender egg white. Achieving the ideal jammy consistency involves cooking the eggs for around 6 to 7 minutes, ensuring that the yolk remains rich and velvety while the whites are set.

The base of this dish is creamy Greek yogurt, combined with zesty lemon juice and aromatic garlic. It’s then seasoned with a hint of salt. The dish is then drizzled with sizzling hot butter infused with fiery Aleppo pepper, adding heat and complexity. If you do not have Aleppo pepper you can substitute it for red chilli flakes. Finish the dish with fresh chopped chives, dill, and parsley for a burst of color and freshness.

Jammy eggs in Greek yogurt is best enjoyed fresh and warm. Pair with warm, crusty bread or fluffy Turkish flatbread for a delicious and satisfying meal to start your day off right.

aleppo pepper, jammy soft-boiled eggs, greek yogurt, herbs, lemons, garlic, fresh, Turkish Eggs

breakfast

Turkey

Yield: 2

Author: Erika Barnett

Print

With ImageWithout Image

Jammy Eggs in Greek Yogurt

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Turkish eggs, also known as "Çılbır," inspired this savory breakfast dish. This breakfast features jammy soft-boiled eggs served atop creamy garlic and lemon-infused Greek yogurt, drizzled with hot chili butter, and sprinkled with herbs. This savory and indulgent combination creates a harmonious blend of flavors, making it a satisfying option for breakfast.

Cook modePrevent screen from turning off

Ingredients

• 4 eggs
• 1 cup greek yogurt
• ½ a lemon, juiced
• 1 clove garlic, grated
• salt, to taste
• 1 tsp fresh chives, chopped
• 1 tsp fresh dill, chopped
• 1 tsp fresh parsley, chopped
• 2 tbsp butter
• ½ tsp aleppo pepper
• toasted bread for serving

Instructions

1. Bring a medium pot of water to a boil over medium-high heat. Gently add your eggs to the pot. Cook for 6 minutes at a gentle boil.
2. Transfer cooked eggs into a bowl of ice water and chill for 1 minute before peeling.
3. In a small mixing bowl, combine the greek yogurt, lemon juice, grated garlic, and salt to taste.
4. In a small skillet, melt the butter on medium-low heat and add the aleppo pepper. Cook for 1 minute.
5. Assemble the bowls by diving the yogurt, placing the peeled and halved eggs on top, pouring the chili butter over the eggs, and garnishing with the fresh herbs. Enjoy with toasted bread!

https://www.dramaticdish.com/blog/jammy-eggs-in-greek-yogurt