Boiled eggs served on top of yoghurt, drizzled with butter and chilli for a tangy finish.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 7 minutes
    • Mediterranean
    • Gluten Free
    • Vegetarian

    Jammy Eggs with Chilli Butter & Greek Yogurt

    Recipe Information

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    8 Medium Eggs

    60g Salted Butter

    20ml Olive Oil

    1 flat tsp Chilli Flakes

    1 heaped tsp Paprika

    400g Greek Yogurt

    2 Garlic Cloves, peeled and minced

    Grated Rind of 1 Lemon

    5g Fresh Parsley, chopped

    Sea Salt and Black Pepper

    ½ Green Chilli, thinly sliced


    Melt the butter in a small saucepan along with the olive oil.

    Add the chilli flakes and paprika, then gently cook for a couple of minutes and put to one side.

    Place the yogurt, garlic and lemon rind in a bowl and season with salt and pepper.

    Boil the eggs in a large pan of water for 7 minutes, then leave in a bowl of cold water.

    When cold, peel the eggs and cut in half.

    Serve the eggs on a dollop of yogurt, drizzled over with the chilli butter and sprinkled with the chopped parsley and green chilli slices.