Baked eggs with yoghurt and chilli from Plenty (page 140) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • elysedc on September 24, 2022

    for how badly I overcooked my yolks, I was surprised at how delicious this was!

  • TrishaCP on February 01, 2021

    This was really delicious. I used a combination of arugula and baby spinach since I didn’t have enough arugula. Cooking the eggs in a 300 degree oven wasn’t doing the job so I cranked up the heat and my yolks overcooked. Still very good though.

  • michalow on October 03, 2020

    Easy and delicious. I used a combination of leeks and arugula for the bottom layer, and topped the whole thing with some diced tomatoes. After 15 minutes in the oven, I increased the heat to 325 and cooked another seven minutes to get the eggs cooked enough for my taste.

  • Jane on February 08, 2019

    This was a tasty, quick and healthy lunch. I made it just for one. I didn't have enough arugula (150g is a lot!) so made up with baby spinach. The Ottolenghi touch that makes this special is the chile sage butter. I didn't have kirmizi biber so used Aleppo pepper and smoked paprika. This will enter my brunch/lunch egg dishes repertoire.

  • SheilaS on June 26, 2017

    I made crispy fried eggs instead of cooking them in with the greens in the oven. I loved it!

  • snarkattack on July 08, 2015

    says to use smoked paprika and chilli flakes if kirmizi biber isn't available.

  • meggan on November 13, 2014

    Made this with baby kale and over salted by mistake. It would have been a cholesterol filled delight if I hadn't.

  • rmardel on July 19, 2013

    I've made this in the oven, as written, and on the stove top and tend to do it on the stove top more frequently as it seems simpler and I have more control. Delicious either way.

  • trufflemutt on December 31, 2011

    I made this on the stove top and just covered the pan to finish cooking the egg. The recipe seems to simple to be good, but the yogurt is a perfect pairing.

  • L.Nightshade on May 22, 2011

    I made this with spinach and sorrel. While the spinach turned bright green in the pan, the sorrel immediately turned brown. I think that a 300 degree oven is too slow, at least when you turn the eggs into a cold dish for baking. But I had difficulty with the eggs anyway, by the time the whites had solidified, the yolks were a bit overdone. But still delicious. I used piment d'espelette with chile flakes and sage in the butter. Very tasty. I'll be happy to try this again with arugula (if my market ever again decides to carry it).

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