Baked Eggs with Yogurt and Chile

Baked Eggs with Yogurt and Chile

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1 tbsp evoo
1 small garlic clove minced (about 2 tsp), separated
6 oz baby arugua
2 eggs
1/4 cup Greek yogurt
1 scallion, green and white parts, finely chopped
1 tbsp unsalted butter
pinch cayenne pepper
pinch smoked paprika


Preheat the oven to 300 degrees F.  Heat a large saute pan over medium heat.  Add evoo.  Saute half of the garlic (roughly 1 tsp), until fragrant, about 30 seconds.  Add arugula and saute until the arugula wilts and most of the liquid has evaporated, about 3 minutes.  Add scallions, season with s&p and toss to combine.  Transfer arugula mixture to a small ovenproof dish.  Make 2 indentations into the arugula and carefully break an egg into each indentation, being careful not to break the yolk.  Sprinkle eggs and arugula mixture with cayenne and paprika.  Sprinkle eggs lightly with salt.
Place in the oven and bake until the egg whites are just set, but the yolks are still runny, about 15 minutes.  Once the eggs are cooked, remove them from the oven.  Spoon the yogurt over the center and serve.