Baked Eggs With Greens And Spiced Butter Recipe

About this recipe

A satisfying keto-friendly dinner featuring baked eggs nestled in sautéed greens, topped with a tangy yogurt sauce and spiced butter infused with sage. Perfect for solution seekers looking for a quick yet elegant meal.

Ingredients

• 1 ltr Bertolli Extra Virgin Olive Oil
• 250 g Spinach - Chopped
• 400 g Agapi Protein Greek Yogurt (Natural)
• 100 g Garlic - Single Clove
• 125 g Mooz Butter Garlic & Herbes
• 1 Kg Chefs Art Chilli Flakes
• 250 g Zucchini Green
• 1 kg Puro Healthy Salt (Sendha Namak)
• 1 pc (52 g) On1Y Paprika Powder

Instructions

1. 1. Preheat oven to 300 F. In a large skillet over medium heat, add 2 tablespoons olive oil and 2 cups chopped zucchini. Sauté until the zucchini is partially cooked, about 5 minutes.
2. 2. Add 7 cups fresh spinach and a pinch of salt to the skillet. Continue to sauté until the zucchini is fully cooked and the greens have wilted, approximately 5 more minutes.
3. 3. Transfer the sautéed spinach and zucchini to an ovenproof dish, such as an 8x8-inch baking dish. Make 4 wells in the greens and crack 4 eggs into the wells. Bake in the oven until the egg whites are set, about 10-15 minutes.
4. 4. While the eggs are baking, mix 3/4 cup Greek yogurt with 1 minced clove of garlic and a pinch of salt in a small bowl. Set aside at room temperature.
5. 5. In a small saucepan over medium heat, melt 4 tablespoons butter. Add 1 teaspoon chili flakes, 1 teaspoon paprika, and a pinch of salt. Cook until the butter starts to bubble and foam. Remove from heat.
6. 6. Remove the baked eggs from the oven. Spoon the yogurt mixture over the center of the dish and drizzle the spiced butter over the yogurt and eggs. Serve immediately.