Persian Eggs with Spinach & Yogurt

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

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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