Cooking Time: 20 Min
Recipe adapted from Yotam Ottolenghi’s cookbook, Plenty
- 1/3 c argula
- 1 c spinach
- 2 tablespoons Olive Scene mild Extra Virgin Olive Oil
- 4 free-range eggs
- 1/4 c Greek yogurt
- 1 garlic clove, crushed
- 1/8 c unsalted butter
- 1/2 teaspoon chili flakes
- 1/4 teaspoon sweet paprika
- 1 teaspoon dried sage
- Preheat the oven to 150°C.
- Place the arugula, spinach and oil in a large pan, add some salt and sauté on a medium heat for about 5 minutes, or until the arugual and spinach wilts and most of the liquid has evaporated.
- Transfer to a small ovenproof dish and make four deep indentations in the arugula 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 yogurt 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 chili 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 yogurt over the side, and pour the hot chili butter over the yogurt and eggs.
- Serve immediately.