Description
The Bowl with Crispy Shallots & 7-Minute Egg combines creamy yogurt, spicy, garlicky butter, a perfectly cooked 7-minute egg, and crispy shallots. This dish is packed with vibrant flavors and textures, making it the perfect comforting yet exciting meal.
Ingredients
For the Yogurt Base:
Greek yogurt
Salt
Optional: cumin or za’atar (for an earthy, herbal twist)
For the Swicy Butter:
Butter
Garlic clove (minced)
Gochujang (Korean chili paste)
Chili flakes or paprika
Lemon juice
For the Bowl:
1 egg (soft-boiled for exactly 7 minutes)
Crispy shallots (store-bought or homemade)
Chili oil (optional, for extra heat)
Fresh herbs (like parsley, cilantro, or dill)
Lemon wedges (for serving)
Instructions
- Boil the Perfect 7-Minute Egg: In a small pot, bring water to a gentle boil. Lower the egg into the water and set a timer for exactly 7 minutes. Transfer to ice water to stop the cooking process, then peel and slice the egg in half.
- Prepare the Yogurt Base: Scoop Greek yogurt into a bowl. Season with salt to taste, and optionally add cumin or za’atar. Spread into a wide serving bowl.
- Make the Swicy Butter: In a skillet, melt butter over medium-low heat. Add minced garlic, gochujang, chili flakes, and a splash of lemon juice. Stir until the butter turns a vivid red. Let it bubble briefly.
- Assemble the Bowl: Place the halved egg on top of the yogurt base. Drizzle the swicy butter over the egg, yogurt, and everything in the bowl.
- Finish with Crispy Shallots: Sprinkle crispy shallots on top, drizzle with chili oil if you want extra heat, and garnish with fresh herbs and a squeeze of lemon juice before serving.
Notes
For extra heat, adjust the chili flakes or add more chili oil.
Fresh dill or parsley complements the flavors well, but other herbs like basil or mint can be used for a different twist.
If you want to make this vegan, substitute yogurt with plant-based yogurt and the egg with tofu or sautéed mushrooms.
