Baked egg brunch for the troops

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.

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Yotam Ottolenghi Baked Eggs with Yoghurt and Chilli

(courtesy of the Guardian, yet again)

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Serves two
300g rocket
2 tbsp olive oil
4 eggs
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)
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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.

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