baked happy eggs with spinach

This Turkish-inspired egg dish is packed with flavour.


4 large happy eggs

150ml plain Greek-style yoghurt

1 garlic clove, halved

sea salt

2 tbsp unsalted butter

2 tbsp olive oil

3 tbsp leek, chopped

2 tbsp spring onion, chopped

1 bag of baby leaf spinach

1 tsp fresh lemon juice

1/4 tsp chilli flakes

¼ tsp paprika

1 tsp fresh oregano, chopped

salt and freshly ground black pepper


  1. Mix the yoghurt, garlic and sea salt in a small bowl then set it to one side.
  2. Preheat the oven to 170°C /150°C
  3. Melt 1 tbsp butter with oil in a large frying pan over a low-medium heat. Add the leeks and spring onions and cook for about 10 minutes, until soft.
  4. Add in the spinach and lemon juice then season. Increase the heat to medium-high, then turn the spinach for about 4-5 minutes until wilted.
  5. Transfer the spinach to a 25cm ovenproof frying pan or skillet, leaving any excess liquid behind. Alternatively, for individual portions, transfer to 4 small ovenproof dishes.
  6. Make 4 deep indentations in the centre of the spinach mixture. Carefully break 1 egg into each hollow, taking care to keep the yolks intact. Bake for 10-15 minutes until the egg whites set.
  7. In the meantime, melt the remaining 1 tbsp butter in a small saucepan over medium-low heat.
  8. Add chilli flakes, paprika and another pinch of salt then cook for 1-2 minutes until the butter starts to foam and browned bits form at the bottom of the pan. Add the oregano and cook for 30 seconds longer.
  9. Remove garlic halves from the yoghurt and spoon the yoghurt over the spinach and eggs.

serving tip

Drizzle the dish with spiced butter and serve with toast.