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Baked eggs recipe
Treat yourself to a lazy brunch or breakfast in bed with these delicious baked eggs.
Serves 4Prep: 10 minutesCook: 15 minutes
Ingredients:300g Onken Greek Style Yogurt1 tsp zaatar1 clove garlic, crushed½ lemon zestSalt and ground black pepper2 tbsp olive oil300g baby spinach3 spring onions, sliced100g cherry tomatoes, halved4 eggs
To garnish:Sprinkle chilli flakes, smoked paprika, bread (optional)
Method:Preheat the oven to 220C/Gas 7.
Mix the yogurt, zaatar, garlic, lemon zest, and salt and pepper and set aside.
Heat 1 tbsp oil in a medium oven-proof frying pan (or individual mini frying pans) and cook the spinach until just wilted. Remove the spinach from the pan, squeeze out the excess water and season with salt and pepper.
Heat the remaining 1 tbsp oil in the pan over a medium heat. Add the spring onion and tomatoes, then return the spinach to the pan, spreading evenly over the base.
Make 4 wells in the spinach, divide most of the yogurt mixture among the wells. Make an indent, then carefully crack an egg on top of the yogurt.
Bake for 10 minutes, or until the whites are set and yolks still soft. Garnish with the remaining yogurt mixture, chilli flakes and smoked paprika. Serve with bread of your choice if liked.
TIP: Zaatar is a middle eastern spice mix and can be found in the spice section of supermarkets. If unavailable, use a mixture of dried thyme, cumin, coriander, sesame seeds and chilli flakes.