Baked Eggs with Arugula, Yogurt, and Chili Crisps

Ottolenghi’s PLENTY

¾ pounds Arugula

2 Tbsp olive oil

Salt

4 fresh eggs

¾ cup Greek yogurt

1 garlic clove

4 Tbsp of butter

½ tsp chili crisps 

Fresh sage leaves

Equipment:

Salad spinner/colander, saute pan, baking dish

Mise en place:

1. Wash and dry the arugula

2. Peel and crush the garlic

3. Chop or tear sage leaves

4. Measure out the yogurt, butter, and oil

Method:

1. Preheat oven to 300F

2. Sautee the arugula in the olive oil over medium heat for 5 minutes or until wilted

3. Transfer the arugula into a greased gratin or oven safe dish, make 4 wells in the arugula

4. Carefully crack the eggs into each hole, being careful not to break the yolk

5. Bake in the oven for 10-15 minutes until your preferred doneness

6. In the meantime, mix salt, garlic, and yogurt in a bowl and set aside

7. In another small pan, melt the butter, sage leaves, and chili crisps until fragrant 1-2 minutes, being careful not to burn them. Turn off the heat when butter turns red.

Assembly:

1. Remove the baked eggs from the oven

2. Spoon the yogurt mixture into the middle of the baked eggs

3. Liberally drizzle the chili crisp oil over the baked eggs and arugula

4. Serve with toast, pita, naan.