Turkish Eggs with Yoghurt & Chilli Butter
Ottolenghi's Baked Eggs dish has been on my 'to do' list for a while, but having very little in the way of patience where breakfast is concerned, I tweaked the recipe a bit to make it quicker and my own. There are lots of similar recipes around and no one can seem to decide the actual roots of the dish, aside from being vaguely Middle Eastern - its on the menus at Nopi, Kopapa, Honey & Co etc in various forms. The principles of the dish - eggs, chilli butter, garlic yoghurt - remain, but I swapped the rocket for kale, the oven for a pan and I actually used ghee because it's my new thing. Oh and I had no sage, but no matter.
Start by sauteeing plenty of kale in a pan with a teaspoon of ghee. While this is going on, melt about two tablespoons of ghee in a ramekin with a teaspoon of smoked paprika and a teaspoon of chilli powder. I did it in the microwave and it took 30 seconds.
In a bowl, mix together 2-3 tablespoons of natural yoghurt (the Turkish stuff is good) and a teeny bit of garlic. I used a bit of the squeezy minced garlic that I had left over from when I was without a kitchen, and I'd actually recommend this as its a gentler flavour than raw fresh (well, dried) garlic would be - it is breakfast time, after all.
After a few minutes of sauteering, the kale should be tender, so crack your eggs into the pan making wells in the kale where possible. Turn the heat down a little so the kale doesn't burn.
Once the eggs are set to the consistency you like, spoon over the yoghurt.
Pour over the DELICIOUS chilli butter and serve immediately. If you made the dish a little wetter, you could have it with pitta to spoon up all the juices.
Absolutely incredible flavours. It made for a very satisfying (and healthy) bank holiday brunch. Will definitely make this one again.