After our previous visit to London in which we sadly didn't get time to visit any of the Ottolenghi restaurants, upon returning home we ordered the new cookbook Plenty. Plenty is a simple vegetarian cookbook and centres around a few key ingredients that make up a delicious dish. Not necessarily just vegetables, there is chapters on pulses, pastas, cereals and other grains so if you are not vegetarian there is some great side dishes, salads and pies that you can adapt. The visuals and design of the book are minimal and the food photography is mouth-wateringly good. We decided to give this very simple recipe a go for a quick and easy evening meal when we didn't have a lot of produce in the fridge. I adapted the recipe slightly as I was cooking and added asparagus in to bulk it out and make it that bit more filling - but you could always add any other vegetables to it or serve it alongside some fresh white fish!
- 150g rocket
- 250g spinach
- packet of asparagus
- 2 tbsp olive oil
- 4 free range eggs
- 150g authentic Greek yoghurt
- 1 garlic clove
- 1/2 tsp paprika
- 6 shredded sage leaves
- pinch of rock salt
1. Preheat the oven to 150c/Gas Mark 3. Place the rocket, spinach, chopped sage leaves with the oil in a large pan, adding some salt and sauté over a medium heat.
2. When the greens are wilted and the liquid has evaporated, transfer to a small oven dish and make 4 small indentations in the rocket and spinach.
3. Place an egg in each indentation, taking care not to break the yolk. Place in the oven and cook for 10-15 minutes.
4. Add a little oil to a wok and fry off your asparagus or chosen green vegetable for 10 minutes.
5. Mix the yoghurt and the paprika with the crushed garlic in a small dish and add a pinch of salt. Stir well and set aside, do not chill.
6. Once the eggs are cooked remove them from the oven. Spoon the yoghurt over the centre, adding your asparagus and serve immediately.