Baked Eggs With Yogurt And Chile Recipe

Name: Baked Eggs With Yogurt And Chile
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 2 cups Mushrooms, Sliced; 7 cups Fresh Arugula; 7 cups Fresh Spinach; 4 whole Eggs; 3/4 cups Greek Yogurt, Plain; 1 clove Garlic, Crushed; 4 Tablespoons Butter; 1/4 teaspoons Chili Flakes; 1/4 teaspoons Sweet Paprika; 6 whole Sage Leaves, Shredded; Salt To Taste

Servings: persons

2 Tablespoons Olive Oil
2 cups Mushrooms, Sliced
7 cups Fresh Arugula
7 cups Fresh Spinach
4 whole Eggs
3/4 cups Greek Yogurt, Plain
1 clove Garlic, Crushed
4 Tablespoons Butter
1/4 teaspoons Chili Flakes
1/4 teaspoons Sweet Paprika
6 whole Sage Leaves, Shredded
Salt To Taste

1
Preheat oven to 300 F. In a large skillet over medium heat add olive oil and mushrooms. Saute until mushrooms are partially cooked (about 5 minutes). Add arugula, spinach and a pinch of salt and continue to saute until mushrooms are fully cooked and greens have wilted (approximately an additional 5 minutes).
2
Transfer greens and mushrooms to an oven proof dish (I used an oval baker but an 8x8 or similar is fine) and make 4 indentations (like little wells) in the greens. Crack and place one egg in each indentation. Cook in the oven until the white part of the egg is set (approximately 10-15 minutes).
3
While the eggs are cooking, in a small bowl mix yogurt, garlic and a pinch of salt. Set aside (leaving at room temperature).
4
In a small saucepan over medium heat, melt the butter and add the chili flakes, paprika and a pinch of salt. Cook until the butter starts to bubble and form a foam. Add the sage and continue cooking for a few more seconds. Set aside.
5
Remove eggs from the oven and spoon yogurt mixture over the center of the dish and drizzle the chili butter over the top of yogurt and eggs. Serve right away.
6
Adapted from Plenty by Yotam Ottolenghi.

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 2 cups Mushrooms, Sliced, 7 cups Fresh Arugula, 7 cups Fresh Spinach, and more.

Yes, Baked Eggs With Yogurt And Chile falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Eggs With Yogurt And Chile

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