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Smoky Baked Eggs

When Jennifer lived in Central London, a favourite weekend breakfast at a café near her house was Turkish eggs –  poached eggs served with paprika-studded yoghurt.  This is our version of that tasty dish, which incorporates another favourite combination – eggs and spinach!

Serves: 2
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 large free-range eggs
  • 2 tablespoons crème fraiche
  • Pinch of smoked paprika
  • 4 plum tomatoes
  • 2 slices spelt or rye bread


  • Place the oil, garlic and paprika in a non-stick saucepan, and slowly heat over a medium heat.
  • When the garlic starts to sizzle, add the spinach, stir well, and cover. Leave to cook for 2-3 minutes, 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 oven for 15 minutes.
  • Toast the spelt or rye bread. Use a knife to smash the cooked tomatoes on top of the toasted bread.
  • Serve the eggs in the ramekin dishes while still warm, with a slice of toast accompanying each one.

Jennifer’s Tip

  • There’s no limit to the number of ways you can serve baked eggs: choose any ingredients and pop them in the bottom of the ramekin dishes and top with an egg. Roasted red peppers, smoked salmon, and a few shavings of parmesan all work well.


This recipe is from Jennifer’s book, The Balance Diet available on Amazon (The Orion Publishing Group). Dan Jones Photography