Turkish eggs with spinach, chilli & yoghurt cream

Turkish eggs with spinach, chilli & yoghurt cream

By
From
New Feast
Serves
4
Photographer
Alan Benson

Softly oozing eggs combine with spinach and a tangy yoghurt cream to make an unbeatable breakfast dish. It’s important not to overcook the eggs, so the baking time will somewhat depend on the idiosyncrasies of your oven.

Ingredients

Quantity Ingredient
2 bunches spinach, spinach, stalks removed, or 500 g frozen spinach, defrosted
50g butter, plus extra to grease
3 large shallots, finely sliced
2 garlic cloves, finely chopped
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon turkish red chilli flakes
4 extra-large eggs

Yoghurt cream

Quantity Ingredient
200g greek-style yoghurt
80ml pure cream
1/2 teaspoon sweet paprika
salt
freshly ground black pepper

Method

  1. Preheat the oven to 180°C.
  2. Blanch small batches of the spinach leaves in plenty of boiling salted water for 10 seconds. Refresh in cold water and then squeeze out as much moisture as possible. Loosen the clumps of spinach and chop it finely.
  3. Heat the butter in a large frying pan. Add the shallots, garlic and spices and season with salt and pepper. Saute over a medium heat until soft. Add the spinach and cook for 5 minutes, or until the spinach is soft.
  4. Generously butter a medium ovenproof dish and spread the spinach mix evenly over the base. Make 4 little wells in the spinach and crack in the eggs. Bake for 12 minutes then check for doneness. The eggs should be starting to set, but still very runny.
  5. Mix the yoghurt with the cream, paprika, salt and pepper. Spoon over the eggs and return to the oven for a further 3–4 minutes, or until the eggs are cooked to your liking. Serve immediately with warm crusty bread.
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