A few weeks ago I was hooked on Yotam Ottolenghi’s recipes. Inspired, also read as easy-to-make, I made one of his Turkish breakfast dishes called Ciblir. It was a delight. Who would’ve thought eggs and yoghurt could be on the same plate? After that, I made another one of his dishes. Well, almost. He baked his eggs, I went with the stove. There are a few other tweaks too, but that’s not important. What’s important is that it turned out just as delicious as the cilbir.Wilted spinach atop of which nestled eggs that were cooked just enough so their yolks would run, dollops of cold Greek yoghurt with streaks of hot chilli butter and of course, crunchy bacon bits. What’s not to love?
Wilted spinach atop of which nestled eggs that were cooked just enough so their yolks would run, dollops of cold Greek yoghurt with streaks of hot chilli butter and of course, crunchy bacon bits. What’s not to love? Simply get some crusty bread and scoop some lusciously creamy and warm breakfast goodness.
Eggs – 3
Spinach – 2 handsful and some more
Greek yoghurt or strained yoghurt – 1/4 cup
Butter – 1 tbsp
Chilli powder or paprika – 1/2 tsp
Bacon – 3 strips cut into pieces or 2 tbsp cubes
Salt and pepper to season
Cook the bacon in a nonstick pan and keep aside. Keep only 2 tsp of the fat and discard the rest.
In the bacon fat, tip the spinach in and let it wilt. Add a little salt and pepper here.
Crack the eggs in and add some more salt.
Cover and let this cook for about 3-4 mins or till the whites have set and the yolks still have a jiggle.
Turn the heat off and add the bacon. Keep aside.
Heat another pan and add the butter in there. Once it melts add the chilli powder and turn off the heat.
Scoop the yoghurt into the eggs, 1 tsp at a time spacing the dollops out.
Pour the chilli butter all over the dish and serve with warm toast or crusty bread.