Savory Yogurt Bowl with Jammy Egg & Chili Crisp
A creamy and flavorful yogurt bowl topped with a jammy egg and spicy chili crisp, perfect for breakfast or brunch.
Servings: 1 serving
Calories: 300kcal
Ingredients
For the Yogurt Base
- 3/4 cup thick Greek yogurt Creamy base for the bowl.
- 1 large egg Cooked to a jammy consistency.
- 1 1/2 tablespoons chili crisp Adds a spicy crunch.
- 1 teaspoon olive oil Enhances creaminess.
- 1/2 teaspoon lemon juice or vinegar For acidity.
- to taste salt Essential seasoning.
- to taste cracked black pepper Enhances flavors.
Optional Toppings
- fresh herbs (parsley, dill, scallions) For garnish and added flavor.
- toasted sesame seeds Adds texture.
- za’atar or flaky salt Optional for additional flavor.
To Serve
- warm flatbread, pita chips, or crisp sourdough toast To complement the dish.
Instructions
Cook the Jammy Egg
- Bring water to a rolling boil in a medium-sized pot.
- Gently lower the egg into the boiling water with a spoon.
- Boil the egg for exactly 7 minutes, then transfer to an ice bath.
- Once cool, peel under running water.
- Slice the egg in half to reveal the yolk.
Season the Yogurt
- In a bowl, spoon in the Greek yogurt.
- Swirl in olive oil and lemon juice or vinegar.
- Season with salt and pepper to taste.
Top with Flavor
- Place the halved jammy egg on top of the yogurt.
- Spoon chili crisp over the egg and yogurt.
- If desired, sprinkle with fresh herbs, sesame seeds, or za’atar.
Scoop & Savor
- Serve with warm bread or pita chips.
- Break the yolk to mix with the yogurt and enjoy.
Notes
Ensure to keep an eye on the egg to avoid overcooking. Customize seasoning as per taste.