Amazing eggs with fried sage

Baked eggs with yogurt and chile (and fried sage)

This recipe is a variety of textures and flavors.  The fresh, fried sage really makes the dish.  Also a must is a really high quality, organic egg, cooked to perfection.  This is a vegetarian dish that I served with a side of bacon. One more thing, with this dish you pour hot chile butter over the top. Wow. 

This recipe is from the amazing cookbook Plenty written by the amazing chef, Ottolenghi. The Plenty cookbook is a vegetarian cookbook written for vegetarians and omivores alike.  The recipe in this book are so good they don't even need meat. That's how good they are! Of course, I did eat some bacon with this dish, but that is understandable.  

I followed the recipe almost exactly, except that I added pilepechuma to the yogurt.  The pilepechuma recipe is in another cookbook Jeruselem, co-written by Ottolenghi.  

Baked eggs with yogurt and chile

Ottolenghi

Serves 2

3/4 lb (about 14 cups) arugula

2 tbsp olive oil

salt

3/4 cup Greek yogurt

1 garlic cove, crushed

4 tbsp unsalted butter

1/2 tsp kirmizi biber (I used sumac and red chile flakes)

6 sage leaves, shredded

Preheat the oven to 300 degrees F. Place the arugula and oil in a large pan, add some salt and sauté on a medium heat for about 5 minutes, or until the arugula wilts adn most of the liquid has evaporated.

Transfer to a small ovenproof dish and make four deep indentations in the arugula. Carefully break an egg into each hollow, taking care not to break the yolk. Place in teh oven to cook for 10-15 minutes, or until the egg whites are set. (Alternatively, divide the arugula into small pans and cook two eggs in each.)

While the eggs are in the oven, mix the yogurt with the garlic and a pinch of salt.  {This is when I added about a tablespoon of the pilepechuma} Stire well and set aside; do not chill.

Melt the butter in a small saucepan. Add the Kirmizi biber {sumac and chile flakes} and a pinch of salt and fry for 1 to 2 minutes, or until the butter starts to foam adn turns a nice golden-red. Add tje sage ad cook for a few more seconds. Remove from the heat.

Once the eggs are cooked take them out of the oven. Spoon the yogurt over the center, and pour the hot chile butter over the yogurt and eggs. Serve immediately.