Baked Eggs with Yogurt and Chilli ala Ottolenghi

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


  1. Preheat the oven to 150°C.
  2. 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.
  3. Transfer to a small ovenproof dish and make four deep indentations in the arugula and spinach mix.
  4. Carefully break an egg into each hollow, taking care not to break the yolk.
  5. Place in the oven to cook for 10-15 minutes, or until the egg whites are set.
  6. While the eggs are in the oven, mix the yogurt with the garlic and a pinch of salt.
  7. Stir well and set aside, do not chill.
  8. Melt the butter in a small saucepan.
  9. 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.
  10. Add the sage and cook for a few more seconds.
  11. Remove from the heat.
  12. Once the eggs are cooked take them out of the oven.
  13. Spoon the yogurt over the side, and pour the hot chili butter over the yogurt and eggs.
  14. Serve immediately.