Weekends are for breakfasting. To me, there is nothing better than waking up, slowly sipping my coffee and preparing a meal to share with my husband. Typically this was my time to experiment in the kitchen and prior to having a baby, it could be an all-morning affair. These days, however, things are bit more hectic since we are now typically up by 5:30am with the baby, so spending a leisurely morning sleeping in is a thing of the past. I’ve come to terms with foregoing those few hours of sleep and now almost enjoy watching the sun rise. Almost. Coffee is still (and always) first on the list but feeding the baby, feeding the dog and other things tend to pop up that keep me from fully concentrating on breakfast.
That being said, creating a quick meal is the new experimentation and this one totally fits the bill. I love eggs and baked eggs are a great way to incorporate tons of flavor and quite a few veggies to balance everything out. It also comes together pretty quickly, in about half an hour or so, and easily since most of the cooking time is hands-off. I adapted this recipe from Yotam Ottolenghi, but added tomatoes to give the recipe a bit more substance. This recipe is reminiscent of shakshuka, a cumin-spiced dish where eggs are poached in a tomato sauce with onions and bell peppers. There are hundreds of variations of this dish and it’s quite forgiving to suit your tastebuds, so feel free to experiment with different spices or vegetables.
Here, I kept the tomatoes but replaced the onions with milder leeks and scallions. Instead of using cumin in the dish, I drizzled pipelchuma browned butter over the top (YUM!) for some kick and dolloped greek yogurt over the top to cool everything off. Also, be sure to have a crusty baguette or some toasted sourdough on hand to mop up the remnants. This dish is best served and eaten right out of the oven, but if you have a little one that’s struggling to nap, it’s quite alright to reheat it 🙂
Now, go breakfast!
saucy baked eggs with spicy browned butter
- 2/3 cup greek yogurt
- 1 garlic clove, halved
- pinch of sea salt
- 2 tbs butter, divided
- 2 tbs olive oil
- 3 tbs chopped leeks
- 2 tbs chopped scallions
- ∼ 6-8 cups baby spinach (or other greens that suit your tastebuds)
- 1 tsp fresh lemon juice
- 1 14oz can fire-roasted diced tomatoes (highly recommend Muir Glen; they’re the best!)
- 4 large eggs
- salt + pepper to taste
- ∼1/4 tsp pipelchuma (or crushed red chili flakes)
- 1 tsp chopped fresh oregano, or 1/2 tsp dried oregano
Mix yogurt, garlic clove and a pinch of sea salt in a small bowl; set aside.
Preheat oven to 300°. Melt one tablespoon butter with olive oil in an ovenproof skillet over medium heat. Add leeks and scallions; reduce heat to low and cook until soft, about 10 minutes. Add spinach and lemon juice: season with salt. Increase heat to medium-high and cook until spinach is wilted, about 4-5 minutes. Add the fire-roasted tomatoes and stir the mixture together until combined. Remove from heat. Make 4 wells in the spinach-tomato mixture for the eggs. Carefully break 1 eg into each hollow, making sure to keep yolks in tact. If you feel more comfortable, break each egg into a small bowl and then pour into each hollow (I did this because I’m not confident that we wouldn’t be eating shells otherwise!). Bake until egg whites are set, about 10-15 minutes.
Melt remaining tablespoon butter in a small saucepan/skillet over medium-low heat. Add pipelchuma (or chili flakes) and a pinch of salt and cook until butter starts to foam and brown bits form at the bottom of the pan– about 1-2 minutes. Add oregano and cook another 30 seconds or so. Remove garlic cloves from the yogurt and discard. Dollop yogurt over spinach/tomato/egg mixture. Drizzle with spiced butter. Serve with pitas, crusty baguettes or toasted sourdough to mop everything up!