Persian Eggs with Spinach & Yogurt Recipe | Abel & Cole
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Persian Eggs with Spinach & Yogurt
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Prep: 15 mins
Cook: 15-20 mins
I would eat baked eggs for every meal if I could. These sumach-spiced, spinach-nestled, Persian-inspired eggy pegs are some of the best you've ever had. Call me and tell me it's not true.
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385 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 garlic clove
  • A pot of 0% fat Greek style yogurt
  • 2 spring onions
  • 2 bags of spinach
  • 2 tsp sumach
  • 1 lemon
  • 4 eggs
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 2 tbsp cold water
  • 1 tbsp olive oil
You'll need
  • Bowl
  • Large pan or
  • Colander
  • Oven proof pan with a lid or baking dish
  • Foil (optional)
Step by step this way
  • 1.

    Preheat your oven to 180C/Fan 160C/Gas Mark 4. Peel and grate or crush the garlic. Stir it into the yogurt with a little salt and pepper. Pop to one side.

  • 2.

    Trim and finely chop the spring onions. Slice the thick stalks off the spinach. Finely shred the leaves. Warm 2 tbsp cold water in a pan. Add the spring onions. Season them. Cook and stir for 4-5 mins till soft.

  • 3.

    Add the spinach to the spring onions with 1 tsp of the sumach. Cook and stir for 5-6 mins till the spinach is wilted. Stir every so often. Tip into a colander. Press it to squeeze out any excess liquid.

  • 4.

    Finely grate or pare the zest from the lemon. Juice it. Put to one side.

  • 5.

    Warm 1 tbsp olive oil in a deep frying pan. Add the spinach. Stir in the lemon juice and zest. Transfer to a baking dish if your pan is not oven proof. Use your spoon to make 4 holes in the spinach.

  • 6.

    Crack the eggs into the holes. Pop a lid on the pan or cover with foil. Place in the oven and cook for 5-7 mins till the yolks are set to your liking.

  • 7.

    Serve the spinach and eggs with the garlicky yogurt. Sprinkle with ½ tsp sumach each.

  • Tip

    Multi tasking
    Sumach is a spice from the berries of the Rhus family of flowering plants. It’s been used since the 11th century to flavour food, tan leather and as medicine. It gives tonight’s dinner a lovely lemony flavour.

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