Baked Eggs With Winter Greens, Yoghurt & Chilli Oil
- 20 min
We love it as a weekend dish, cooked for brunch and served with delicious fresh cold-pressed juices.
120g purple sprouting broccoli
50ml natural yoghurt
50ml olive oil
handful fresh coriander, roughly chopped
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.
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