Yogurt Tahini Baked Eggs with Spinach

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These baked eggs with yogurt and tahini are sensational. Dishes such as this one are my go - to suggestion for weekend cooking, I’m thinking brunch with the papers and a pot of good coffee. Tahini and yogurt are a great combination, just add baked eggs with some softened onions and wilted spinach, the eggs cooked until the whites are just set, the yolks wobbly and tender. This is an easy dish to upscale depending on the crowd you are cooking for. Enjoy it.!

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INGREDIENTS

Serves 4

For the base:

1 tbsp olive oil

1 small onion, thinly sliced

1 garlic clove, crushed

2 tsp ground cumin, plus more to sprinkle

2 tsp ground coriander

200g spinach (whole leaf if frozen)

Salt and pepper, to taste

For the yoghurt:

150g Greek yogurt
2 tbsp tahini
1 tbsp lemon juice
1 small garlic clove, crushed or grated
Pinch of salt

To bake and serve:

4 large eggs

Small bunch of parsley or dill, finely chopped

A pinch of chilli flakes (optional)

Flatbreads or toasted sourdough, to dip

METHOD

1. Preheat the oven to 180°C/160°C fan. 

2. Cook the onions for 10 minutes until soft and golden in an oven proof frying pan. Add the garlic, ground spices and spinach. Season with salt and pepper, and cook for about 3-5 minutes until wilted and any liquid has mostly evaporated.

3. Meanwhile whisk together the yogurt, tahini, lemon juice, garlic, and a pinch of salt until smooth.

4. Make 4 small wells in the spinach in the pan and crack an egg into each. Cover the pan and bake in the oven for 9–12 minutes, until the whites are just set and the yolks are cooked to your liking, earlier if you prefer soft yolks, cook longer for firmer eggs.

5. Drizzle with the tahini yogurt, scatter with chopped herbs, another pinch of ground cumin, the chilli flakes (if using) and a drizzle of olive oil

6. Serve immediately with warmed bread for scooping.

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