Baked eggs with yoghurt and chilli ala Ottolenghi
After the success of my previous recipe from Yotam Ottolenghi’s cookbook, Plenty, I was keen to try another recipe from it for our vegetarian night. This time round, I adapted the recipe quite a bit, substituting most of the rocket for spinach. I also substituted the Kirmizi biber (a fine blend of chilli peppers hot and sweet flaked and rubbed with olive oil and gently roasted until nearly black giving it an unmistakable flavour and aroma) with plain chilli flakes mixed with some sweet paprika as recommended in the cookbook.
What’s not to love? It’s a healthy dish with two of my favourite ingredients – eggs and spinach. The yoghurt mixed in made the dish extra special – I’d never have thought to do it. Definitely a keeper. Have a great weekend all! 🙂
What you’ll need
- 70g rocket
- 260g spinach
- 2 tbsp olive oil
- 4 free-range eggs
- 1o0g Greek yoghurt
- 1 garlic clove, crushed
- 30g unsalted butter
- 1/2 tsp chilli flakes
- 1/4 tsp sweet paprika
- 1 tsp dried sage
To put the dish together
- Preheat the oven to 150°C.
- Place the rocket, spinach and oil in a large pan, add some salt and saute on a medium heat for about 5 minutes, or until the rocket and spinach wilts and most of the liquid has evaporated.
- Transfer to a small ovenproof dish and make four deep indentations in the rocket and spinach mix.
- Carefully break an egg into each hollow, taking care not to break the yolk.
- Place in the oven to cook for 10-15 minutes, or until the egg whites are set.
- While the eggs are in the oven, mix the yoghurt with the garlic and a pinch of salt. Stir well and set aside, do not chill.
- Melt the butter in a small saucepan. Add the chilli flakes, sweet paprika and a pinch of salt and fry for 1-2 minutes, or until the butter starts to foam and turns a nice golden-red. Add the sage and cook for a few more seconds. Remove from the heat.
- Once the eggs are cooked take them out of the oven. Spoon the yoghurt over the side, and pour the hot chilli butter over the yoghurt and eggs. Serve immediately.
Yields 2 servings
Recipe adapted from Yotam Ottolenghi’s cookbook, Plenty