I love these quick and flavorful jammy eggs with a chili butter & garlicky yogurt. This recipe is my take and inspired by the popular Turkish eggs recipe, also know as Cilbir.
Butter, red pepper flakes, aleppo pepper, olive oil, yogurt, lemon, garlic, eggs, parsley, bread
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 Let everything cook together, brown and infuse. Remove from heat and set aside.
In a bowl, mix yogurt, lemon juice, lemon zest, salt, pepper and fresh garlic. 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.
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!