Description
A vibrant and visually stunning breakfast or snack recipe featuring eggs dyed pink by beetroot, served on a creamy garlic and lemon Greek yogurt base, and finished with a fragrant chilli butter drizzle. This dish combines earthy, tangy, and spicy flavors for a unique and delicious experience.
Ingredients
Scale
Eggs and Beetroot
- 4 large eggs
- 1 large beetroot, peeled and sliced
- 1 ½ cups water
- 1 teaspoon vinegar or lemon juice
Yogurt Base
- 1 cup Greek yogurt
- 1 small clove garlic, grated
- 1 teaspoon lemon juice
- Salt, to taste
Chilli Butter
- 3 tablespoons butter
- ½ teaspoon chilli flakes or Aleppo pepper
- 1 teaspoon olive oil (optional)
Garnish
- Fresh herbs (dill or parsley), for garnish
Instructions
- Boil Eggs: Boil the eggs for 7–8 minutes until hard boiled, then transfer them immediately to cold water to cool completely. Once cooled, peel the eggs and set them aside.
- Simmer Beetroot: In a saucepan, combine the sliced beetroot, water, and vinegar or lemon juice. Simmer gently for about 10 minutes until the beetroot releases its color into the liquid. Remove the saucepan from heat.
- Dye the Eggs: Submerge the peeled eggs in the beetroot mixture and let them soak for 20–30 minutes until the eggs’ shells take on a lovely pink hue. Once colored, remove the eggs from the liquid and slice each in half.
- Prepare Yogurt Base: In a bowl, mix together the Greek yogurt, grated garlic, lemon juice, and a pinch of salt. Spread this creamy mixture evenly on a serving plate to form a flavorful base for the eggs.
- Make Chilli Butter: In a small pan over low heat, melt the butter slowly. Once melted, add the chilli flakes or Aleppo pepper and swirl gently for 1–2 minutes until fragrant, being careful not to burn the spices. If using, stir in the olive oil to add richness and help distribute the flavor.
- Assemble and Garnish: Arrange the pink-colored egg halves on top of the yogurt base. Drizzle the warm chilli butter evenly over the eggs and yogurt. Garnish with fresh dill or parsley for a pop of color and freshness.
- Serve: Serve immediately, ideally accompanied by warm bread or pita to enjoy alongside the creamy and spicy flavors of the dish.
Notes
- Soaking time in beetroot juice can be extended for deeper color, but 20–30 minutes is usually sufficient for a pretty pink hue.
- Use fresh garlic for the yogurt to ensure a bright, pungent flavor.
- Adjust chilli flakes quantity to your preferred spice heat level.
- The optional olive oil in chilli butter adds extra richness but can be omitted for a purer butter flavor.
- This dish is best served fresh to maintain the textural contrast of creamy yogurt and buttery eggs.
