Food / 19 February, 2017 / Daylesford Organic

Green Baked Eggs with Winger Greens, Yoghurt and Chilli Oil

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