Eggs baked with spinach, yogurt sauce and butter
4 servings
30 minutes
This recipe is an ode to Italian culinary art, where simplicity meets depth of flavor. Eggs baked with spinach are enveloped in a delicate yogurt sauce infused with garlic aroma, and the finishing touch is melted butter with spicy red pepper and oregano. The dish is inspired by traditional Italian cuisine, where fresh ingredients play a key role. It is perfect for a hearty breakfast or a light dinner. The tenderness of spinach and creamy egg harmoniously complement the tanginess of lime juice, while spices add exquisite zest. Each spoonful reveals a new shade of flavor, reminiscent of sunny Italy, where food is art and passion. This dish warms the soul and offers gastronomic pleasure.
1
Combine yogurt, garlic, and a pinch of salt in a small bowl. Set aside.
- Yoghurt: 150 ml
- Garlic: 1 clove
- Coarse salt: to taste
2
Preheat the oven to 150˚C. Heat 1 tbsp of butter in a large heavy pot over medium heat. Add the leek and shallot; reduce the heat to low. Sauté for about 10 minutes until soft. Add the spinach and lemon juice, season with salt. Sauté over medium heat, stirring often, until soft for 4-5 minutes.
- Butter: 2 tablespoons
- Leek: 1 head
- Shallot: 1 head
- Spinach: 700 g
- Freshly squeezed lime juice: 1 teaspoon
- Coarse salt: to taste
3
Transfer the mixture to a baking dish with a diameter of 25 cm; drain the liquid released after stewing. If using 2 small dishes, divide the spinach into 2 equal parts. Make 4 indentations in the large dish or 2 in each small one. Carefully crack an egg into each indentation (the yolks should remain intact). Bake until the whites are set for 10-15 minutes.
- Chicken egg: 4 pieces
4
Heat 1 tbsp of butter in a small pan over medium heat. Add red pepper and a pinch of salt, and heat the pan for 1-2 minutes until the butter foams and brown bits appear at the bottom. Add oregano and cook for another 30 seconds. Remove the garlic halves from the yogurt; discard. Spoon the yogurt over the spinach with eggs. Drizzle with melted butter and spices.
- Butter: 2 tablespoons
- Dried red chili: 0.3 piece
- Coarse salt: to taste
- Fresh oregano leaves: 1 teaspoon
- Garlic: 1 clove
- Yoghurt: 150 ml