Smoky baked eggs on rye
When I lived in Central London, a café near my house cooked Turkish eggs – poached eggs served with paprika-studded yoghurt. This is my version of that tasty dish, which incorporates one of my other favourite combinations – eggs and spinach!
Prep Time: 10 minutes
Cooking Time: 15 minutes
Wheat Free, Gluten Free, Vegetarian
- 1 tablespoon groundnut oil
- 1 clove garlic, crushed
- 1 teaspoon smoked paprika
- 200g baby spinach, washed
- 2 ramekin dishes, lightly oiled
- 2 large free-range eggs
- 2 tablespoons crème fraiche
- Pinch of smoked paprika
- 4 plum tomatoes
- 2 slices spelt or rye bread
There’s no limit to the ways you can serve baked eggs, simply place your chosen ingredients in the bottom of the ramekin dishes and top with an egg. Roasted red peppers, smoked salmon, and even just a sprinkling of Parmesan all work well. If serving to a crowd, you could also place all the ingredients in one large oven-proof dish, and dot the eggs on top.
Photo and recipe taken from The Balance Diet Cookbook.
- Place the oil, garlic and paprika in a non-stick saucepan, and slowly heat over a medium flame.
- When the garlic starts to sizzle, add the spinach, stir well, and cover. Leave to cook for 2-3 minutes with the lid on, until the spinach is wilted.
- Divide the spinach and the garlicky oil between the ramekin dishes, then break an egg into each one.
- Spoon a tablespoon of crème fraiche over each egg, and top with a pinch of paprika. Put in the pre-heated oven for 15 mintutes.
- Put the plum tomatoes on the baking tray and roast with the eggs for 15 minutes.
- Toast the rye bread. Smash the cooked tomatoes on top of the toasted rye bread.
- Serve the eggs in the ramekin dishes while still warm, with a slice of the tomato-topped toast accompanying each one.