Baked Eggs with Arugula, Yoghurt & Chili

From the much-loved Ottolenghi’s ‘Plenty’ cookbook.

serves 2

4 large eggs
2 tbsp olive oil
1 bunch Arugula
1/2 cup Greek yoghurt
1 garlic clove, crushed
1/2 tsp kirmizi biber*
(or a mix of chilli flakes + sweet paprika)
3 1/2 tbsp unsalted butter
6 sage leaves, shredded
salt

Preheat the oven to 300°F.

Place the rocket and olive oil in a large pan and sprinkle over a little salt. Sauté on a medium heat for a few minutes, until the rocket wilts and most of the liquid has evaporated.

Transfer to a small baking dish (or leave in the pan, if ovenproof) and make four deep indentations in the cooked rocket. Carefully break an egg into each hollow then place in the preheated oven to cook for 10-15 minutes, or until whites are set.

While the eggs are baking make your garlic yoghurt and chilli butter. First, stir the garlic through the yoghurt and season generously with salt. Set aside.

In a small saucepan, melt the butter then add a pinch of salt and the kirmizi biber (or chilli flakes and paprika) and fry for a couple of minutes until the butter starts to foam and take on a golden red hue. Add the sage and cook for a few more seconds. Remove from heat.

When your eggs are ready to your liking, take them out of the oven. Spoon on a large dollop of garlicky yoghurt and pour over the hot chilli butter. Serve immediately.

* a spice with a sweet aroma and varying levels of spiciness, can be found in Turkish grocers