Go Back
+ servings
Print Recipe
No ratings yet

Baked Eggs with Yogurt and Chile

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2


  • 7 cups fresh spinach
  • 7 cups fresh arugula
  • 2 cups fresh mushrooms
  • 2 Tablespoons olive oil
  • salt
  • 4 eggs
  • ¾ cup Greek yogurt
  • 1 garlic clove crushed
  • 4 Tablespoons butter
  • ¼ teaspoon chili flakes
  • ¼ teaspoon sweet paprika
  • 6 sage leaves shredded


  • 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.