Baked eggs with yogurt and chile

🥘 Ingredients

• arugula ¾ lb
• olive oil 2 tbsp
• salt
• eggs 4
• Greek yogurt ¾ cup
• garlic 1 clove
• unsalted butter 4 tbsp
• kırmızı biber ½ tsp
• sage leaves 6

1. 1

   Preheat the oven to 300°F. Place the arugula and olive oil in a large pan , add some salt and sauté on a medium heat for 5 minutes , or until the arugula wilts and most of the liquid has evaporated.
2. 2

   Transfer to a small ovenproof dish and make four deep indentations in the arugula. Carefully break an eggs into each hollow, taking care not to break the yolk. Place in the oven to cook for 10-15 minutes , or until the egg whites are set. (Alternatively, divide the arugula into small pans and cook two eggs in each.)
3. 3

   While the eggs are in the oven, mix the Greek yogurt with the garlic and a pinch of salt. Stir well and set aside; do not chill.
4. 4

   Melt the unsalted butter in a small saucepan . Add the kırmızı biber and a pinch of salt and fry for 1-2 minutes , or until the butter starts to foam and turns a nice golden-red. Add the sage leaves and cook for a few more seconds. Remove from the heat.
5. 5

   Once the eggs are cooked take them out of the oven. Spoon the yogurt over the center, and pour the hot chile butter over the yogurt and eggs. Serve immediately.