Baked Eggs with Yogurt and Chili

Adapted from Plenty by Yotam Ottolenghi

NOTES:  The original recipe called for rocket (arugula) but we thought spinach sounded better and I see no reason to try the other.  This was divine.  Just make sure you have lots of spinach on hand - it shrinks down to nothing!!  We had a bit less than the recipe called for, and I would've like the full amount of greens.

Also, Yotam's version used weights, so here are my (Google with rounding) approximations.

This recipe serves 2 - we 1.5x it and was perfect for 3 for brunch, with a lil' fruit salad and toast on the side.

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10 oz. fresh spinach (since raw spinach has a much larger volume compared to its weight, I decided not to give this one a cup measurement.  If you buy it packed, this is more helpful anyway and if you buy it loose, use the scale)

2 tablespoons olive oil

4 eggs1 c. greek yogurt

1 clove garlic, crushed

3½ tablespoons butter

½ teaspoon kirmizi biber* or a mixture of sweet paprika and chili flakes6

sages leaves, shredded

salt

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Preheat oven to 350ºF.  In an ovenproof sauté-pan or cast iron skillet, heat oil over medium heat. Add spinach and a pinch of salt and sauté for about 5 minutes until the spinach has wilted and most of the liquid has evaporated.

Using the back of a wooden spoon, make 4 wells in the spinach and carefully crack an egg into each well without breaking the yolk.  Transfer the pan to the oven and bake for 10-15 minutes until the whites of the eggs are just set.  (You could also transfer the greens to individual dishes and put two eggs in each - for single servings).

While the eggs are cooking, combine the yogurt and garlic with a pinch of salt and set aside; do not chill.

In a small saucepan, melt the butter also while the eggs are cooking.  Add the chili flakes and paprika (or kirmizi biber*) and a pinch of salt and fry for 1-2 minutes or until the butter foams and turns a nice deep golden-red.  Add the shredded sage and cook for a few more seconds.  Remove from heat.

When the whites of the eggs have just set, remove the pan from the oven and top with dollops of the garlic-yogurt.  Drizzle the top of the eggs and yogurt with the hot chili-herb butter; serve immediately with crusty bread.

*kirmizi biber is a Turkish spice that we obviously did not have on hand.  Here is Yotem's describtion of it:

"a common Turkish spice made from crushed chiles that have been rubbed with oil and often orasted.  The Turks use it as a general confiment and also add it to melted butter to give that final touch to many dishes. Kirmizi biber has a sweet aroma and can vary in spiciness.  You can get it from Turkish grocers ot try www.chileseeds.co.uk. Alternatively, use plain chili fales mixed with some sweet paprika."

 Baked Eggs with Yogurt and Chili --- caitlindentino.com --- August 16,  2010

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