Baked eggs with veggies and yogurt

 


Baked eggs with veggies and yogurt

Ingredients

4 tbsp olive oil

10 oz. leeks, sliced

1 garlic clove, pressed

7 oz. sugar snap peas

3 oz. (2¾ cups) fresh spinach

salt and ground black pepper

17 oz. canned artichokes, drained and roughly chopped

8 eggs

fresh basil or arugula lettuce (optional)

Hot yogurt sauce

½ cup (3 oz.) Greek yogurt (4% fat)

½ cup mayonnaise

2 tbsp olive oil

3 tsp hot sauce or sriracha sauce

1 tsp ground cumin

salt and pepper, after taste

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Instructions

Preheat the oven to 400°F (200°C).

Heat olive oil in a large frying pan over medium-high heat. Add leeks and garlic and fry until fragrant. Add sugar snap peas and spinach. Fry for a few more minutes until peas are tender and water has evaporated from the spinach.

Add the artichokes to the pan and combine with the fried vegetables. Salt and pepper to taste.

Distribute the vegetables evenly in a casserole or baking dish. Make small wells in the veggies and break eggs into the wells, one by one, being careful not to break the yolk. Bake in the oven for 15-20 minutes or until the eggs are to your desired firmness.

Combine all the ingredients for the sauce and season with salt and pepper.

Remove the casserole from the oven and allow to cool for a few minutes before serving. Serve with the yogurt sauce and maybe some fresh basil or arugula.

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