In a small saucepan, melt ¼ cup unsalted butter over medium-low heat, adding ½ teaspoon chili flakes and 1 teaspoon Aleppo pepper. Let this mixture simmer for about 3–4 minutes, stirring gently until the spices infuse the melted butter, becoming aromatic and flavorful—then remove it from the heat and set aside.

In a medium bowl, combine two 5.3-ounce containers of yogurt, the juice and zest from half a lemon, and one grated garlic clove. Season with salt and pepper to taste, mixing until smooth and creamy. For an ultra-silky texture, you can whip the mixture briefly in a food processor, ensuring it's thoroughly blended.

In a pot, bring water to a gentle boil—ensure it’s bubbling but not vigorously; you want a soft boil. Carefully add four large eggs to the pot and cook them for exactly 6.5 minutes for perfect jammy yolks. Once done, swiftly remove the eggs with a slotted spoon and place them in an ice bath or run them under cold water to stop the cooking process.

Take a generous serving platter and spread the creamy garlic yogurt mixture as a base. Slice the cooked jammy eggs in half, displaying their beautiful runny yolks on top of the yogurt. Drizzle the warm chili butter generously over the eggs, being sure to include those enticing spices, and finish with a sprinkle of chopped parsley to add a lovely fresh touch.

Serve your jammy eggs with chili butter and garlic yogurt alongside slices of toasted bread for a delightful brunch experience. The combination of the creamy yogurt, the spicy chili butter, and warm toast offers a perfect balance of flavors and textures, turning every bite into a casual yet indulgent feast.