I’m a little late to the game in actually owning a copy of Plenty by Yotam Ottolenghi. Which is a collection of “vibrant vegetable recipes” by Ottolenghi (who also writes for the Life & Style column in London’s publication The Guardian). Where have I been? because this book is brilliant! In my opinion it’s one part cookbook and one part coffee table book, it’s so gorgeous! (mine is currently residing on my coffee table so I can pick it up and admire Ottolenghi’s beautiful food and the amazing photography by Jonathon Lovekin).
The book is divided in sections by vegetable type (Mushrooms, Tomatoes, Leaves, cooked and raw etc.) with recipes which seem to require a modest number of ingredients and look to be fairly easy to prepare. I can’t wait to cook my way through this book!
I’m starting with this recipe for Baked eggs with yogurt and chile. (Page 140)
Just making a few minor adjustments to accommodate the ingredients on hand. Ottolenghi’s recipe calls for arugula, I’m using a combination of arugula and spinach and I’m adding some mushrooms. The original recipe calls for a turkish spice called “kirmizi biber” which he suggests you should be able to find in a Turkish grocers. He does offer the alternative of using plain chili flakes mixed with some sweet paprika, which I have done, since I wasn’t able to find any kirmizi biber.
This recipe was very easy to make and very tasty. It would be perfect for lazy Sunday morning or a brunch get together (although it’s easy enough to make any day of the week).
You start with what feels like A LOT of greens ( 14 cups to be exact) but by the time you finish sauteing them (about 5 min) you have a perfect amount for serving 2 people. After the greens have been sauteed you transfer them to an oven proof dish and make indentations in the greens (like little wells) and crack and egg in each one. Put the pan in the oven for about 10-15 min. While the eggs are cooking you whip up the parts of the recipe that give this dish it’s kick. Ottolenghi has come up with a mixture that was great on this dish and one I will be using again for other dishes. It’s a mixture of plain greek yogurt, garlic and a pinch of salt. So simple, yet so flavorful. The yogurt gets served on top of the arugula/spinach mixture and eggs and the whole thing gets a drizzle of Ottolenghi’s special butter blend (butter, chili flakes, sweet paprika (or kirmizi biber if using) and sage leaves). YUM! YUM! YUM!
Plenty is available in many places like Williams-Sonoma, Anthropologie, Barnes and Noble…or you can purchase from Amazon here (Amazon affiliate link).
I’m going to have to cook my way through this fantastic book quickly because Ottolenghi’s sequel Plenty More is coming out Oct. 14th in the USA. (Sooner in the UK) and I’ve already pre-ordered my copy …lot’s more veggie goodness. If you want to pre-order your copy you can do that on Amazon here (also Amazon affiliate link).
If you’re a kindle user ..here are the links for Plenty and to pre-ordre Plenty More
Stay tuned…I’ll be posting more recipes from Plenty soon..as I cook my way through the book.
Recipe adapted from Yotam Ottolenghi’s recipe in Plenty – Baked Eggs with Yogurt and Chlie
Baked Eggs with Yogurt and Chile
Ingredients
- 7 cups fresh spinach
- 7 cups fresh arugula
- 2 cups fresh mushrooms
- 2 Tablespoons olive oil
- salt
- 4 eggs
- 3/4 cup Greek yogurt
- 1 garlic clove crushed
- 4 Tablespoons butter
- 1/4 teaspoon chili flakes
- 1/4 teaspoon sweet paprika
- 6 sage leaves shredded
Instructions
- Preheat oven to 300 F. In a large skillet over medium heat add olive oil and mushrooms. Saute until mushrooms are partially cooked ( about 5 min.). Add arugula, spinach and a pinch of salt and continue to saute until mushrooms are fully cooked and greens have wilted (approx. and additional 5 min.).
- Transfer greens and mushrooms to an oven proof dish and make 4 indentations (like little wells) in the greens. Crack and place one egg in each indentation.. Cook in the oven until the white part of the egg is set (approx. 10-15 min.).
- While the eggs are cooking, in a small bowl mix yogurt , garlic and a pinch of salt. Set aside (leaving at room temperature).
- In a small saucepan, melt the butter and add the chili flakes ,paprika, and a pinch of salt. Cook until the butter starts to bubble and form a foam. Add the sage and continue cooking for a few more seconds. Set aside.
- Remove eggs from the oven and spoon yogurt mixture over the center of the dish and drizzle the chili butter over the top of yogurt and eggs. Serve right away.
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