Baked Eggs on Hearty Greens with yogurt and chile
The cure for what ails you: Baked Eggs on Hearty Greens with yogurt and chile
Enjoy this adaptation of a Turkish baked egg and Chili recipe my friend Connie shared with me recently. Here’s my version that I made in individual crocks and works for breakfast, brunch, lunch or dinner. This healthy, high protein, “lower fat” version (I cut the butter in half) pairs well with our Melange Rouge (mourvedre, syrah, grenache) and is also perfect after a good workout or yoga.
12 ounces Plain Greek yogurt
2 Garlic cloves, pressed
1/4 cup Extra virgin olive oil
24 ounces Mixed, organic hearty greens (kale, arugula, spinach, swiss chard, beet and dandelion greens.)
4 tablespoons Unsalted butter
1 teaspoon kirmizi biber* or 3/4 teaspoon Paprika blended with 1/4 teaspoon crushed dried chiles
12 fresh sage leaves, cut into thin ribbons
Position rack in center of oven and preheat to 375°. Mix the yogurt, garlic and salt and set aside. Heat a large skillet on medium high and add oil and a pinch of salt until hot. Add greens and sauté until they wilt and most of their released moisture has evaporated. Divide greens among ovenproof bowls or crocks and make two indentations in each of the greens. Crack the eggs carefully into each of the indentations then place the crocks in the oven for 15 minutes or to your desired doneness of the eggs.
While the eggs are in the oven heat a small saucepan over medium heat and add butter until foaming. Add the kirmizi biber and a pinch of salt and stir the butter until it turns golden red. Add the sage and cook until it sizzles and begins to turn dark then remove pan from the heat.
When the eggs are done remove them from the oven. Evenly divide the yogurt and spoon it over the center and then spoon the butter/sage mixture over the yogurt. Serve immediately.
*kirmizi biber is a Turkish spice made from crushed chiles that have been rubbed with oil and roasted