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Author From "Plenty" by Yotam Ottolenghi


  • 12oz of greens - arugula, chard, spinach, tokyo bekana or a combination
  • 2 tbsp olive oil
  • salt
  • 4 eggs
  • 3/4 cup Greek yoghurt
  • 1 stalk green garlic, minced
  • 4 tbsp unsalted butter
  • 1/2 tsp dried chile or sweet paprika
  • 6 sage leaves, shredded or 1 tsp crumbed dried sage


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

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

  3. While the eggs are in the oven, mix the yogurt with the green garlic and a pinch of salt. Stir well and set aside; do not chill.

  4. Melt the butter in a small saucepan. Add the chile or paprika and a pinch of salt and dry for 1 minute, or until the butter starts to foam and turns a nice golden-red. Add the sage and cook for a few more seconds. Remove from the heat.
  5. Once the eggs are cooked take them out of the oven. Spoon the yogurt over the centre, and pour the hot chile butter over the yogurt and eggs. Serve immediately