Somehow I ended up making it, it took a bit longer than expected, but it was (as expected) delicious. (The photo, yet again, doesn’t do it justice!)
Pay attention to the amount of rocket required (I didn’t, and had to send DH out to buy more), and cook the eggs in a low sided bowl – I used a quite high sided ‘casserole’ type dish & the eggs took 20-25mins to cook (far longer than the original recipe says they should). Next time I will reduce the amount of butter too – it’s very tasty (I won’t reduce the spices), but there was a bit too much of it for me.
- 300g rocket
- 2 tbsp olive oil
- 4 free-range eggs
- 150g Greek yogurt
- 1 garlic clove, peeled and crushed
- 50g unsalted butter
- 0.5 tsp (more or less, depending on variety) kirmizi biber (I used 0.25 tsp chilli flakes + 0.25 tsp paprika)
- 6 sage leaves, shredded (I used 0.5 tsp dried chopped sage)
- Maldon sea salt
- Preheat the oven to 150C/300F/gas mark 2.
- Wash the rocket and place with the oil in a large pan, add some salt and sauté over medium heat for about five minutes, or until the rocket has wilted and most of the liquid has evaporated.
- Transfer the contents of the pan to a small, (shallow?) ovenproof dish and make four deep indentations in the rocket mix.
- Carefully break an egg into each crater, taking care not to break the yolk. Place in the oven for 10-15 minutes, or until the egg whites set.
- While the eggs are in the oven, mix together the yogurt and garlic along with a pinch of salt. Stir well, taste, adjust the seasoning if necessary and set aside – do not chill.
- Melt the butter in a small saucepan, add the kirmizi biber and a pinch of salt, and fry for a minute or two or until the butter starts to foam and turns a nice golden-red. Add the sage, cook for a few seconds longer, then remove from the heat.
- Once the eggs are done, take the dish out of the oven. Spoon the yogurt mix over the centre, and pour the hot chilli butter over the yogurt and eggs.
- Serve piping hot on warmed plates.