Baked Eggs with Yogurt and Chile

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.