I’d foraged some wild garlic, my brother-in-law had given me some wonderful little bantam eggs and I’d made some yoghurt. There was only one thing for it.
This is based on an Ottolenghi recipe, which I believe is itself based on a traditional Turkish recipe. We had it for dinner but it makes a great breakfast too. And it’s all in one ovenproof pan.
By using wild garlic mixed with the spinach this saves having to cook garlic or onions separately.
4 small, preferably bantam eggs; 1 bunch wild garlic, roughly chopped; 2 large bunches spinach, washed picked and roughly chopped (approx 250 g); 100 g thick natural yoghurt; 50 g unsalted butter; ½ tsp dried chilli flakes and 1 tsp smoked paprika or 1½ tsp Turkish kirmizi biber (dried red pepper flakes); salt; olive oil
Set oven to 200˚C.
Warm olive oil in frying pan; add spinach and garlic and cook until wilted; drain off as much excess liquid as possible. Turn off heat.
Make four indents in the spinach and crack the eggs into these, trying to keep all the egg in place in the indents. Place in the oven and bake until the eggs are set, about 10 minutes.
Meanwhile melt the butter in a saucepan and add the pepper or paprika mix and a pinch of salt. Cook until the butter starts to foam.
When the eggs are ready, take the pan out of the oven and pour over the yoghurt and butter. Serve.