Baked Eggs with Yogurt and Chilli

Written by Yotam Ottolenghi and appropriated from Plenty.


2 Servings

Here's my idea of comfort food and a perfect Sunday brunch treat. It is inspired by Çılbır, which is Turkish poached eggs with yogurt. It calls for kirmizi biber, a common Turkish spice made from crushed chilies that have been rubbed with oil and often roasted. The Turks use it as a general condiment and also add it to melted butter to give the final touch to many dishes. Kirmizi biber has a sweet aroma and can vary in spiciness. You can get it from Turkish grocers or alternatively use plain chili flakes mixed with some sweet paprika.


  • 300g rocket
  • 2 tbsp olive oil
  • 4 free range eggs
  • 150 g Greek yogurt
  • 1 garlic clove, crushed
  • 50g unsalted butter
  • ½ tsp kirmizi biber (varies on variety)
  • 6 large sage leaves
  • salt


  1. Preheat oven to 150°C (gas mark 3).
  2. Place rocket and oil in a large pan, add some salt and sauté on a medium heat for about 5 minutes, or until the rocket wilts and most of the liquid has evaporated.
  3. Transfer to a small overproof dish and make four deep indentations in the rocket. Carefully break and egg into each hollow, taking care not to break the yolk.
  4. Place in the oven to cook for 10-15 minutes or until the egg whites are set. Alternatively divided the rocket into small pans and cook two eggs in each.
  5. While the eggs are in the oven, mix the yogurt with the garlic and a pinch of slat. Stir well and set aside; do not chill.
  6. Melt the butter in a small saucepan. Add the kirmizi biber and a pinch of salt and fry for 1-2 minutes 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.
  7. Once the eggs are cooked take them out of the oven. Spoon the yogurt over the centre, and pour the hot chilli butter over the yogurt and eggs. Serve immediately.

this is a copy, copyright remains with the original author.