ottolenghi’s baked eggs with yoghurt + chilli

I reviewed Ottolenghi’s ‘Plenty’ a few days ago and from the comments it seems everyone possessing the volume (and a few who don’t!) treasures it as much as I do. I thought I’d share another recipe from its pages – a stunning brunch item that is not only quick to whip up, but completely idiot proof. Perfectly cooked eggs with oozing yolks, topped with a dollop of garlic scented yoghurt and a drizzle of aromatic sage and chilli butter – so delicious that just writing about it is making me salivate! Seriously, once you try it, like me, you’ll return to it time and again. I didn’t have any kirmizi biber (a Turkish spice) to hand so substituted with chilli flakes and a touch of sweet paprika as Yotam suggested.

Baked Eggs with Yoghurt and Chilli
serves 2

4 large eggs
2 tbsp olive oil
300g (2/3 lb) rocket
150g (1/3 lb) Greek yoghurt
1 garlic clove, crushed
1/2 tsp kirmizi biber*
(or a mix of chilli flakes + sweet paprika)
50g (3 1/2 tbsp) unsalted butter
6 sage leaves, shredded
salt

Preheat the oven to 150°C (300°F).

Place the rocket and olive oil in a large pan and sprinkle over a little salt. Sauté on a medium heat for a few minutes, until the rocket wilts and most of the liquid has evaporated.

Transfer to a small baking dish (or leave in the pan, if ovenproof) and make four deep indentations in the cooked rocket. Carefully break an egg into each hollow then place in the preheated oven to cook for 10-15 minutes, or until whites are set.

While the eggs are baking make your garlic yoghurt and chilli butter. First, stir the garlic through the yoghurt and season generously with salt. Set aside.

In a small saucepan, melt the butter then add a pinch of salt and the kirmizi biber (or chilli flakes and paprika) and fry for a couple of minutes until the butter starts to foam and take on a golden red hue. Add the sage and cook for a few more seconds. Remove from heat.

When your eggs are ready to your liking, take them out of the oven. Spoon on a large dollop of galicky yoghurt and pour over the hot chilli butter. Serve immediately.

* a spice with a sweet aroma and varying levels of spiciness, can be found in Turkish grocers

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~ by gourmettraveller on June 1, 2010.

11 Responses to “ottolenghi’s baked eggs with yoghurt + chilli”

  1. I do treasure my copy – its so unlike the hundred cookbooks I have. This recipe definitely bookmarked. Looks delicious!

  2. This really looks amazing. Colorful and simple. I’ve saved this one!

  3. Looks beautiful!

  4. lovely :) Looks phenomenal. Never had kirmizi biber.. is it like sumac?

  5. Ohhh…. yum, yum, yum. I love eggs. Great combination of flavors you put together. (going to visit Mr. Fridge now…)

  6. Yogurt and Eggs are my favorite way of eating eggs. The garlic addition seems like an interesting one!

  7. It looks stunning. Book is on my wishlist and I will be purchasing it ASAP.

  8. Can you make ahead and then just bake? What is rocket?

  9. [...] Baked Eggs with Garlic & Chilli [...]

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