Baked eggs with yogurt and chilli

By Birgitta

It is inspired by çilbir, a Turkish dish of poached eggs with yogurt, and like the original calls for kirmizi biber, a common spice made of crushed chillies that are rubbed in oil and often roasted. The Turkish use it as a general condiment, and also add it to melted butter to give a final touch to many dishes. Kirmizi biber has a sweet aroma and can vary in spiciness. You can get it from Turkish grocers or buy it online from chileseeds.co.uk. Alternatively, use regular chilli flakes mixed with a little sweet paprika.

Yotam Ottolenghi

Ingredients

• 300 g rocket
• 2 tbsp olive oil
• 4 free-range eggs
• 150 g Greek yogurt
• 1 garlic clove, peeled and crushed
• 50 g unsalted butter
• 1/2 tsp (more or less, depending on variety) kirmizi biber
• 6 sage leaves, shredded
• Maldon sea salt

Details

Servings 2
Adapted from guardian.co.uk

Preparation

Step 1

Preheat the oven to 150C/300F/gas mark 2. Wash the rocket and place with the oil in a large pan, add some salt and sauté over medium heat for about five minutes, or until the rocket has wilted and most of the liquid has evaporated.

Transfer the contents of the frying pan to a small, ovenproof dish and make four deep indentations in the rocket mix. Carefully break an egg into each crater, taking care not to break the yolk. Place in the oven for 10-15 minutes, or until the egg whites set.

While the eggs are in the oven, mix together the yogurt and garlic along with a pinch of salt. Stir well, taste, adjust the seasoning if necessary and set aside - do not chill, however.

Melt the butter in a small saucepan, add the kirmizi biber and a pinch of salt, and fry for a minute or two or until the butter starts to foam and turns a nice golden-red. Add the sage, cook for a few seconds longer, then remove from the heat.

Once the eggs are done, take the dish out of the oven. Spoon the yogurt mix over the centre, and pour the hot chilli butter over the yogurt and eggs. Serve piping hot.