Savory Yogurt Bowl with Jammy Egg & Chili Crisp
A creamy and tangy yogurt bowl topped with a perfectly cooked jammy egg and a spicy kick from chili crisp, creating a delightful medley of textures and flavors.
Servings: 1 serving
Calories: 350kcal
Ingredients
Yogurt Base
- 3/4 cup thick Greek yogurt (plain, full-fat) Perfectly creamy and tangy, offering a luscious base for your dish.
- 1 tsp olive oil Rich and fragrant, creates a swirl when drizzled.
- 1/2 tsp lemon juice or vinegar A touch of acidity to brighten the dish.
Toppings
- 1 large egg Provides a silky sauce when broken.
- 1 1/2 tbsp chili crisp Store-bought or homemade, adds flavor and spice.
- Optional fresh herbs (parsley, dill, or scallions) Provides aromatic freshness.
- 1 tbsp toasted sesame seeds Adds nutty crunch.
- to taste za’atar Elevates flavor complexity.
- to taste flaky salt Balances creaminess.
Instructions
Cook the Egg
- Bring a small pot of water to a boil. Gently lower the egg into the water and set a timer for 7 minutes for a perfectly jammy center.
- Once cooked, transfer the egg to an ice bath to cool rapidly. Once cool, peel and slice in half.
Prepare the Yogurt Base
- Spoon the Greek yogurt into a bowl and drizzle in olive oil and lemon juice.
- Sprinkle with salt and cracked black pepper to taste, stirring gently.
Assemble the Bowl
- Place the halved egg atop the yogurt base.
- Spoon the chili crisp generously over the yolk and across the yogurt.
- Add any optional toppings such as fresh herbs, sesame seeds, or more oil to enhance the dish.
Serving
- Serve warm with a side of flatbread or crackers.
Notes
Consider using low-fat yogurt or dairy-free alternatives for a lighter version. Customizations can include roasted vegetables, nuts, or avocado.