Spicy Butter Yogurt Bowl with Crispy Shallots & 7-Minute Egg
Experience a delightful balance of creamy Greek yogurt, crunchy shallots, and a perfectly soft-boiled egg in this aromatic, spicy dish.
Servings: 2 servings
Calories: 400kcal
Ingredients
Yogurt Base
- 1 cup thick Greek yogurt Silky and rich, this yogurt forms the heart of our dish.
- to taste tsp Salt Essential for enhancing and balancing flavors.
- pinch cumin or za’atar Optional; add for depth and warm, earthy notes.
Spicy Butter Mixture
- 2 tbsp butter Golden and lush, elevates the dish with its flavor.
- 1 tsp gochujang Korean chili paste for a unique sweet and spicy kick.
- 1 clove garlic Earthy and fragrant, it infuses the butter.
- 1 tsp lemon juice Splash of brightness that refreshes each mouthful.
- 1/2 tsp chili flakes or paprika Enhances heat and flavor.
Toppings
- 1 egg soft-boiled for 7 minutes Tender and creamy, ties everything together.
- 2 tbsp crispy shallots Adds a delightful crunch against creamy yogurt.
- Chili oil or fresh herbs For garnish, adds vibrant color and fresh note.
Instructions
Preparation
- Boil a pot of water and gently add the egg. Simmer for exactly 7 minutes.
- Plunge the egg into an ice bath to stop cooking. Once chilled, peel and slice in half.
- In a wide bowl, season Greek yogurt with salt and optional cumin or za’atar.
Cooking
- Melt butter in a small pan over medium heat until bubbling and aromatic.
- Stir in gochujang, minced garlic, chili flakes or paprika, and lemon juice until well combined.
- Spread yogurt evenly in a bowl and top with halved soft-boiled eggs.
- Pour the hot butter mixture over yogurt and eggs, ensuring everything is bathed in rich flavor.
- Finish with crispy shallots and a drizzle of chili oil or fresh herbs.
Notes
For a lighter version, substitute regular Greek yogurt with low-fat or plant-based yogurt. Customize spice levels as desired. Store leftovers in an airtight container in the fridge for up to 2 days.