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!
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.
- 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