Jammy Eggs with Chili Butter and Garlic Yogurt

4.79 from 14 votes

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I love these quick and flavorful jammy eggs with a chili butter and garlic yogurt. This recipe is my take and inspired by the popular Turkish eggs recipe, also know as Cilbir. Talk about the perfect brunch! 

The flavors of everything together is absolutely perfect. The hot jammy egg with the cold whipped yogurt, and then the homemade chili spiced butter makes this dish irresistible.

Jammy Eggs with Chili Butter and Garlic Yogurt

What is Cilbir? (Turkish Eggs)

Cilbir is traditionally made with poached eggs on top of garlicky yogurt and served with an Aleppo pepper chili butter. This is my inspiration of that dish with jammy eggs (instead of poached).

However, if you’d like to make this with poached eggs you totally can!

How to poach your eggs (if going that route!)

Heat a medium sized pot with water. Once boiling but not rapidly boiling, add salt and take a spoon to twirl your water to make a vortex.

Slowly and carefully, add in your egg while it’s twirling with a slotted spoon. Cook on medium-high heat until its not translucence anymore and the white is cooked through, around 4-5 minutes.

Set on a paper towel or washcloth to dry off the excess water – you can serve warm here or bring to room temperature until ready to assemble.

Is vinegar necessary for poached eggs?

For poached eggs, some people will add a dash of vinegar as well to the boiling water and this could help your whites come together faster, but it’s totally optional!

Jammy Eggs with Chili Butter and Garlic Yogurt

We’re using Skyr yogurt in this recipe! What is Skyr?

Skyr is a thick and creamy Icelandic yogurt-like product. Skyr is similar to yogurt but it has a different texture because of the use of heirloom Icelandic culture in Skyr. It takes nearly 4 cups of milk to make one cup of Skyr, which is why it’s super thick and creamy – so perfect for this dish!

You can alternatively use greek yogurt/yogurt.

Jammy Eggs with Chili Butter and Garlic Yogurt

Ingredients You Need for This Dish

  • Unsalted butter
  • Red pepper flakes
  • Aleppo pepper
  • Extra-virgin olive oil
  • Full fat greek yogurt or Skyr
  • Lemon
  • Garlic
  • Eggs: either soft boiled eggs or poached eggs (that’s how traditional Cilbir is)
  • Parsley: We’re using parsley for this, but you can use any fresh herbs like mint and fresh dill as well!
  • Bread

*We’re using Aleppo and chili flakes here but you can use any spice you have on hand, even chili oil tossed with melted butter will work great here!

Jammy Eggs with Chili Butter and Garlic Yogurt

Instructions To Make This Recipe

Make your chili butter.

In a pan or skillet melt butter on medium-low with your olive oil.

When it is shimmering and melted, add in chili flakes and Aleppo pepper. It will bubble a bit and that’s okay! It will simmer down when you turn off the heat. Let everything cook together, brown and infuse. Mix well on low and allow it to infuse for a few minutes. Remove from heat and set aside.

Begin by making your yogurt mixture.

In a small bowl, mix yogurt, lemon juice, lemon zest, salt, pepper and fresh garlic. Stir to combine. You can also choose to go the extra step to double whip in a food processor or immersion blender. 

Next, make your jammy eggs.

Bring a pot to a boil, and add in your eggs gently. Set a timer for 6 1/2 minutes. Drain and rinse with cold water, or in an ice bath. Peel. If you poach your eggs, then this is traditionally Cilbir!

Time to assemble! On a bowl or platter, layer on your yogurt mixture. Then cut your eggs in half and add them on the plate. Finish off with your chili butter (drizzle it over the eggs and yogurt!) and chopped parsley. Serve with toasted bread!

Jammy Eggs with Chili Butter and Garlic Yogurt

Tips, Tricks, and Substitutions

What if I can’t find Aleppo pepper?

Feel free to use extra chili flakes, or sub for paprika or cayenne.

Can I sub jammy/soft boiled for poached eggs?

Absolutely! You can also do a fried egg if you like. Traditionally, this Turkish dish is made with poached eggs. 

What if I don’t like my eggs too runny?

I would suggest doing either a regular hard-boiled egg or if you’re okay with a little bit of yolk, you can do a 8-9 minute egg instead of 6-7 minutes.

Jammy Eggs with Chili Butter and Garlic Yogurt

Looking for more breakfast and egg ideas? Check out the Below Recipes!

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Jammy Eggs with Chili Butter and Garlic Yogurt

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Jammy Eggs with Chili Butter and Garlic Yogurt
4.79 from 14 votes

Jammy Eggs with Chili Butter and Garlic Yogurt

I love these quick and flavorful jammy eggs with a chili butter & garlic yogurt. This recipe is inspired by the popular recipe, Cilbir.
Prep: 20 minutes
Cook: 7 minutes
Total: 30 minutes
Servings: 4

Ingredients 

  • 1/4 cup unsalted butter
  • 1/2 teaspoon chili flakes
  • 1 teaspoon Aleppo pepper
  • 1/2 tablespoon extra-virgin olive oil
  • 2 5.3 ounce containers of yogurt or Skyr
  • zest and juice of 1/2 lemon
  • 1 large garlic clove, grated
  • salt and pepper to taste
  • 4 large eggs
  • top with chopped parsley
  • serve with toasted bread of your choice

Instructions 

  • Make your chili butter. In a saucepan or skillet melt butter on medium-low with your olive oil.
  • When it is shimmering and melted, add in chili flakes and Aleppo pepper. It will bubble a bit and that’s okay! It will simmer down when you turn off the heat. Let everything cook together, brown and infuse. Mix well on low and allow it to infuse for a few minutes. Remove from heat and set aside.
  • Begin by making your yogurt mixture. In a bowl, mix yogurt or skyr, lemon juice, lemon zest, salt, pepper and fresh garlic. You can also choose to go the extra step to double whip in a food processor or immersion blender. Mix well and set aside.
  • Next, make your jammy eggs. Bring a pot to a boil, and add in your eggs gently. Set a timer for 6 1/2 minutes. Drain and rinse with cold water, or in an ice bath. Peel.
  • Time to assemble! On a bowl or platter, layer on your yogurt mixture. Then cut your eggs in half and add them on the plate. Finish off with your chili butter and chopped parsley. Serve with toasted bread!

Nutrition

Calories: 119kcal, Carbohydrates: 0.4g, Protein: 0.2g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 31mg, Sodium: 14mg, Potassium: 18mg, Fiber: 0.3g, Sugar: 0.1g, Vitamin A: 577IU, Vitamin C: 0.01mg, Calcium: 6mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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23 Comments

  1. How long should I leave the boiled eggs in the ice water? Last time I only left in for a few seconds and the eggs fell apart.

  2. 5 stars
    I was looking forward to trying this all week! I halved the sauce and yogurt amounts and it still made a generous portion for one person. I’ll have enough yogurt and sauce to enjoy another egg tomorrow. Egg timing was absolutely perfect (I still cooked 4 eggs). I also substituted smoked paprika for the Aleppo pepper and added green onions on top. Absolutely delicious!

  3. So good! I’ve made these a few times and find myself poaching one more egg to clean out the remaining creamy yogurt mixture

  4. 2 stars
    I tried this and it was okay. The ratio of eggs and yogurt weren’t balanced, so it was a lot of yogurt. The bread piece really came in handy to add a crunch. The flavor was underwhelmed by the yogurt, I would definitely adjust the lemon to make it pack more of a flavor. Otherwise not bad

  5. 5 stars
    So good, and versatile. I love to eat eggs but need to switch it up with how I do or I will get sick of eating the same thing everyday. This is such a refreshing way to eat them, and the toast provides such a nice crunch with the creaminess of the yogurt/soft boiled eggs.

  6. I stumbled upon your food blog while searching for new recipe ideas, and I’m so glad I did! Your creativity in combining flavors and ingredients is truly inspiring. I appreciate the step-by-step instructions and the beautiful food photography that accompanies each recipe. Can’t wait to try your latest creation!