I admit this brunchtime Ottolenghi number is dubious-looking, especially for a Sunday morning (who wakes up on a hangover in the mood for garlic?) but there’s no recipe I’ve cooked more often in the last year. It is jaw-droppingly delicious and eye-poppingly pretty – especially if you serve it in your posh housemate’s individual lemon Le Creuset dishes. This morning I served it to said housemate plus three bleary-eyed friends, but it also makes a great quick supper.
Yotam Ottolenghi Baked Eggs with Yoghurt and Chilli
(courtesy of the Guardian, yet again)
2 tbsp olive oil
150g Greek yogurt
Garlic clove, peeled and crushed
50g unsalted butter
1/2 tsp kirmizi biber (a Turkish spice apparently, but we’ve always used harissa + pinch of sweet paprika)
6 sage leaves, shredded (never have these, always omitted)
Maldon sea salt (his specification, not mine)
Preheat oven to 150degrees. Put rocket and olive oil in pan, add salt, cook on medium for 5mins until rocket has wilted.
Divide the rocket between individual oven-friendly dishes – or one big one – and make four egg-sized holes. Break an egg into each crater, taking care not to break the yolk (I break each egg separately in a bowl first, as the chances of me getting this right four times in a row is slim). Put in oven for 10-15 minutes, until the egg white has set.
Meanwhile, mix together the yoghurt and garlic with a pinch of salt, then set aside (but not in fridge).
Melt the butter in a small saucepan, add the kirmizi biber / harissa / even chilli powder and another pinch of salt, and cook until the butter starts to foam and turns a nice golden-red. If using, add the sage, cook for a few seconds longer, then remove from the heat.
When the eggs are done, spoon over the yoghurt, then pour on the hot chilli butter. Serve piping hot, with toast/bread for mopping up the sloppy bits.