Recipe: Ottolenghi’s baked eggs.
From Yotam Ottolenghi’s Plenty, photography by Jonathan Lovekin
I feel a little sad that I just tried this recipe, mostly because I regret all the past weekends that did not include this. It’s easy, and warmly comforting. It’s essentially baked eggs with arugula, and a topping of yogurt and hot oil. (Pro tip: why do I always forget that sautéed arugula reduces by an unbelievable amount? Remember to have more arugula than you think is necessary on hand.)
I have to say, every recipe I’ve made from Ottolenghi’s Plenty has nearly converted me to becoming vegetarian.
