Plenty: Vibrant Recipes from London's Ottolenghi
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Recipe Reviews
Zosia from Toronto, ON
Nice variation of a dish I often make of baked eggs on a bed of garlicky spinach. The tangy yogurt and chile added new dimensions to it.
As with most Ottolenghi recipes, I reduced the fat considerably using only 1 tsp olive oil for cooking the arugula and 1 tsp of chile infused melted butter per serving (ie 1 tbsp total instead of 6!). I used a chipotle chile powder/paprika mix in place of kirmizi biber.
Definitely something I’ll make again.....possibly with Swiss chard or even kale.
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