Green baked eggs
I love baked eggs for a brunch dish. Traditionally the eggs are baked in a tomatoey base, sometimes with chickpeas or yogurt. Whilst I love the classic I’ve recently been experimenting with my own take on the classic Turkish dish. Basil, lemongrass, ginger and tahini all feature here giving the base a wonderful zing. Slightly charred leeks give it a beautiful richness and the purple sprouting broccoli is perfect for this time of year. If you’re making this when purple sprouting broccoli isn’t in season feel free to sub in standard broccoli. Asparagus (during spring), chard or shredded savoy cabbage would all work well too. To achieve a creamy consistency green base you will need a nutri bullet for this recipe but a Magimix will also work.
| serves 2-3 |
1 leek, chopped
2 tbsp olive oil (plus extra for greasing)
½ bag spinach
250g greek yogurt
one large bunch basil
bunch coriander, plus extra to garnish
juice ½ lemon
clove of garlic
1 lemongrass stalk, roughly chopped
thumb-sized piece of ginger, peeled and roughly chopped
3 tbsp tahini (I like Belazu)
tsp sea salt
bunch purple sprouting broccoli
fresh chilli to garnish
Preheat your oven to 225C/Fan. Lightly grease a large oven proof dish (about 30cm by 20 or there abouts.
Heat your oil in a frying pan and add your leek. Cook for about 5 mins until nicely charred and softened. Transfer into a medium sized mixing bowl.
Now add your spinach to the pan with a touch more oil and stir till cooked and reduced down. Add this to the bowl with the leeks.
In the large cup of your nutri bullet place your yogurt, basil, coriander, lemon juice, garlic, lemongrass, ginger, tahini, sea salt and just one egg. Pulse until well blended into a smooth creamy consistency.
Pour this into the bowl with your leeks and spinach and stir to combine. Then pour into your prepared dish.
Arrange your purple sprouting broccoli around the dish, pushing a few stems into the mix. Try to create spaces to crack the eggs in – this just helps the eggs to keep their form as they cook.
Crack the remaining eggs (3 or 4 if you wish) into the gaps.
Bake in the oven for 10-15 mins. Garnish with fresh coriander and chopped chilli and enjoy with good crusty bread.