Description
This vibrant and flavorful recipe features boiled eggs soaked in beetroot juice to achieve a stunning pink hue, served on a creamy Greek yogurt base and topped with a fragrant chilli-infused butter. Garnished with fresh herbs, this dish is perfect as a visually appealing appetizer or a light meal with warm bread or pita on the side.
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 the Eggs: Boil the large eggs in water for 7–8 minutes until they are hard boiled. Immediately transfer them to cold water to cool completely before peeling and setting aside.
- Prepare Beetroot Mixture: In a saucepan, combine the peeled and sliced beetroot, water, and vinegar or lemon juice. Bring to a gentle simmer and cook for 10 minutes until the beetroot infuses the water with color and flavor. Remove from heat.
- Color the Eggs: Submerge the peeled boiled eggs in the warm beet mixture for 20–30 minutes allowing the eggs to absorb the vibrant pink color. Once they have turned pink, remove them and slice each egg in half.
- Make Yogurt Base: In a bowl, mix the Greek yogurt with grated garlic, lemon juice, and a pinch of salt until well combined. Spread this yogurt mixture evenly on a serving plate to create a creamy base for the eggs.
- Prepare Chilli Butter: Melt the butter gently in a small pan over low heat. Add the chilli flakes or Aleppo pepper and swirl the pan until the butter is fragrant and infused with the chili, about 1–2 minutes. Optionally stir in olive oil to lighten the butter.
- Assemble the Dish: Arrange the pink beetroot eggs on top of the yogurt base. Drizzle the hot chilli butter evenly over the eggs for a spicy, buttery finish.
- Garnish and Serve: Sprinkle fresh dill or parsley over the dish for color and flavor. Serve immediately alongside warm bread or pita to enjoy the creamy, spicy, and savory flavors together.
Notes
- The beet soaking time can be adjusted for a deeper or lighter pink color.
- Use fresh herbs like dill or parsley to complement the creamy and spicy flavors.
- The vinegar or lemon juice in the beet mixture helps to preserve color and add subtle acidity.
- This dish can be served warm or at room temperature.
- Olive oil in the chilli butter is optional but adds a silky texture.
- For more heat, increase the chilli flakes or substitute with fresh finely chopped chili.
- Be careful not to overcook eggs to prevent a greenish yolk ring.
