Baked eggs in two ways
I was very lucky to see a recipe of Jamie Oliver’s for baked eggs on Sunday morning. I happened to have all the ingredients for the Mexican version and decided to try it. I admire him incredibly for his quality, well-designed recipes. His simple presentation and clear instructions were an inspiration to me. I really felt that following him could make me a very good cook. The most important thing though is his dedication to quality: free range animal products, traditional recipes and balanced dietary choices.
As I was preparing the eggs, I remembered the Turkish eggs I wanted to try and kept putting it off. Mostly, because it involved 2-3 pots as well as poaching eggs, which is not, exactly my strong point. So I thought I’d use the basic principles of Jamie Oliver’s recipe and apply them to Turkish eggs. The experiment worked, it was delicious. In this version the whole process does not take more than 10 ‘-12 ‘ including preparation. This means that you can have them for breakfast even on a weekday, or for a quick meal on a busy day.
Take a look at both recipes and see which one you prefer.
Jamie Olivier’s Mexican Style Baked Eggs
You will find the original here. I’ve made absolutely no changes, because the man is a genius.
Baked Turkish Eggs
- 250 ml Greek yogurt
- 1 small clove of garlic, crushed
- 2 large eggs, free range
- 2 tbsps clarified butter
- 1 tbsp paprika
- A pinch of chili flakes
- Salt and pepper
Preheat oven to hottest setting. Stir the garlic and a little salt into the yogurt. Lightly grease a small ovenproof dish with butter and spread the yogurt. Make two dents that will hold the eggs. Break break an egg into each dent carefully. Bake for about 8 minutes, or until the egg whites are set and the yolks are still runny.
Meanwhile, melt the butter, add the paprika and chili flakes and stir well until incorporated. Take the eggs out of the oven and pour the butter over them. Season with salt and pepper and serve with sourdough bread.