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Baked Eggs in Sauteed Greens with Zesty Yogurt Sauce Recipe.
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Baked Eggs with Sauteed Greens and Zesty Yogurt Sauce
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Eggs baked in Swiss Chard and tomatoes get an extra kick with a zesty yogurt sauce. This recipe is perfect for brunch or a light supper, and for the times you want something creamy without the weight or guilt. The yogurt sauce is made with lemon juice and the spiced tomato juices for an invigorating flavor when paired with the baked eggs and cooked vegetables. If you are not a fan of yogurt, substitute it with crème fraîche. You can also substitute the heavy cream with more stock. This recipe is easily doubled. You might not need a double amount of stock, so adjust as you go. Instead of a skillet, cook the eggs with the vegetables in a large shallow baking dish, large enough to hold all your eggs, but not too big that your vegetables get spread too thin.
Course: Breakfast, Brunch
Servings: 4 servings
Author: Ginger
Ingredients
  • 1 pinch saffron threads
  • 1 TB boiling water
  • 1 14.5 oz can (411 g) diced tomatoes
  • 2 tsp minced ginger
  • 1/2 tsp granulated sugar
  • Shy 1/8 tsp ground cayenne pepper
  • Shy 1/8 tsp ground cinnamon optional
  • Kosher salt
  • Freshly ground black pepper
  • 4 oz plain Greek yogurt
  • 1 lemon
  • 1 TB Extra virgin olive oil
  • 1- 8 oz (227 g) bunch Swiss chard cleaned and stems removed
  • 1- 8 oz (227 g) bunch spinach cleaned and stems removed
  • 1/4 cup (125 ml) vegetable stock
  • 2 TB heavy cream
  • Kosher salt and fresh ground black pepper to taste
  • 4 large eggs
  • 4 slices of toasted and buttered baquette
Instructions
  1. Preheat the oven to 400°F. Place the rack in the middle position in your oven.
  2. Place the pinch of saffron into a small bowl and add 1 TB boiling water to the saffron. Let the saffron threads steep for 5 minutes.
  3. Drain the liquid from the diced tomatoes into a small bowl. Reserve the tomatoes and pour the tomato liquid into a small sauce pan. Turn on the heat to medium and add the minced ginger, the saffron threads with their water, and a tiny pinch of each cayenne pepper, cinnamon, sugar, and Kosher salt to the liquid and bring it to a boil. Turn off the heat and let the liquid steep for 15 minutes.
  4. Meanwhile, zest your lemon and reserve it for later. In a small bowl add the juice of one lemon, a small pinch of Kosher salt and the yogurt. Stir to combine. Set aside to rest.
  5. Fold the chard and spinach leaves in half and slice in one-inch slices across the width. Heat an
  6. 8-inch skillet on a burner over medium-high heat. Add the extra virgin olive oil and when the oil starts to shimmer add the chard leaves and spinach. You will need to add them gradually into the skillet, so they do not spill over the sides. Turn the greens over to get coated with olive oil and begin to cook the greens. Sprinkle a small pinch of Kosher salt and a few rounds of freshly ground black pepper. Add the diced tomatoes and stir to combine.
  7. Drain the tomato liquid through a fine mesh strainer and reserve the liquid. Add the collected minced ginger and saffron from the strainer, 3 TB of tomato liquid, vegetable stock, and heavy cream to the skillet. Stir. Cook until the greens are tender and most of the liquid is almost completely reduced, about 10-12 minutes.
  8. While the greens are cooking, add the remaining tomato liquid to the yogurt. Add just enough to reach your desired consistency. You want the yogurt to have some body, but thin enough to easily coat the vegetables. Add any remaining liquid to the chard, spinach and tomatoes. Make sure you scrape out any stubborn saffron threads from the strainer and add to the greens or the yogurt.
  9. If you added more liquid to the skillet, cook it down with the greens a few minutes more.
  10. Use the back of a wooden spoon to make 4 impressions in the cooked greens, creating a nest for the eggs. One at a time, crack the eggs and carefully add them to the vegetable nests.
  11. Place the skillet into the oven and cook for 10 minutes, or until the eggs are done. The whites will be set and the yolks runny. Or to your desired level of doneness. I check the eggs after 7 minutes to see how they are progressing.
  12. Garnish the eggs and yogurt sauce with the reserved lemon zest.
  13. Serve immediately family style, or plate for individual servings. One egg with greens and one piece of toasted bread.