Green Baked Eggs with Winger Greens, Yoghurt and Chilli Oil | My Baba

Ingredients:

Eggs: 

  • 120g purple sprouting broccoli
  • 1 onion, halved and finely sliced
  • 1 clove garlic, finely chopped
  • 1 tsp ground coriander
  • 200g rainbow chard, sliced into ribbons
  • 4 organic eggs

Yoghurt:

  • 50ml natural yoghurt
  • ½ clove garlic, crushed
  • A squeeze of lemon juice

Chilli oil:

  • 50ml olive oil
  • 1 small red chilli, very finely sliced

To serve:

  • Handful fresh coriander, roughly chopped

Method:

  • Preheat the oven to 170°C
  • Bring a pan of salted water to the boil and blanch the purple sprouting broccoli for 2-3 minutes until tender. Drain and keep to one side.
  • Heat a little oil in a frying pan and add the sliced onion. Sweat for 5 minutes until softened and translucent. Stir in the garlic and ground coriander and cook for 1 minute more. Add the rainbow chard along with a couple of tablespoons of water and stir over the heat until the chard has just wilted.
  • Pile the chard and onion mixture into two skillets or one medium oven-proof pan and add a few spears of the broccoli. Make slight dimples in the chard and crack two eggs into each. Grind over a little salt and pepper and bake in the middle of the oven for 10 minutes until the whites of the eggs are cooked and the yolks still runny.
  • To make the seasoned yoghurt, simply combine the yoghurt, garlic, lemon and a little salt and pepper in a small bowl and mix well.
  • For the chilli oil, place the olive oil and chopped chilli in a small sauce pan and bring to a very gentle simmer. Cook for 2 minutes and remove from the heat.
  • When the eggs are ready, remove from the oven and top the eggs with a spoonful of seasoned yoghurt, drizzle of chilli oil and sprinkling of fresh coriander.

See the full recipe here

About The Author

Daylesford Organic

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