Meatless Wednesday

 Baked eggs with yogurt and chili

14 cups arugula,  2 tbsp. olive oil,  salt,  4 eggs,  3/4 cup Greek yogurt,  1 garlic clove (crushed),  4 tbsp. unsalted butter,  1/2 tsp. chili flakes mixed with sweet paprika,  6 sage leaves shredded.

  • Preheat oven to 300 degrees F.  Place the arugula and oil in a large pan, add some salt and sauté on a med. heat for about 5 minutes, or until arugula wilts and most of liquid evaporated.
  • Transfer to a small ovenproof dish and make four deep indentations in the arugula.  Carefully break an egg into each hollow, taking care not to break the yolk. Place in oven for 10-15 minutes or until egg whites are set.
  • While the eggs are in the oven, mix the yogurt with the garlic and a pinch of salt.  Stir well and set aside room temp.
  • Melt butter in a small saucepan.  Add the chili mix and a pinch of salt and fry for 1-2 minutes, or until butter starts to foam and turns a nice golden-red.  Add sage and cook for a few more seconds, remove from heat.
  • Once eggs are cooked remove from oven.  Spoon yogurt over the center, and pour hot chili butter over yogurt and eggs.  Serve immediately


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