Spicy Poached Eggs with Spinach and Yogurt
Serves 4
This homage to the sun plays out visually as well as nutritionally. To celebrate the return of the vitamin D-giving sun, this dish of eggs, spinach, and yogurt with a hint of spice is a vitamin D party on a plate. A single serving of these eggs contains 12 g of protein and more than 70 percent of the RDA of vitamin D. Taking inspiration from the Turkish egg dish çilbir, the creamy yogurt is drizzled with a little bit of olive oil that’s been flavoured with chili flakes and sweet paprika. Lay out components separately and then mix them up to savour the creamy texture and delicious smoky flavour.
Eggs and a drop of vinegar
Adding acidic vinegar to the poaching water changes the structure of the protein (as does cooking) and helps the egg hold its shape by making that process happen more rapidly.
Spicy Poached Eggs with Spinach and Yogurt
Ingredients
- 8 Tbsp (120 mL) Greek yogurt, divided
- 2 Tbsp + 2 tsp (30 mL + 10 mL) extra-virgin olive oil, divided
- 1/4 cup (60 mL) pumpkin seeds
- 1 tsp + 1/4 tsp (5 mL + 1 mL) crushed red pepper flakes, divided
- 4 cups (1 L) baby spinach
- 1 tsp + 1/4 tsp (5 mL + 1 mL) sweet smoked paprika, divided
- 1/4 tsp (1 mL) salt, plus extra pinch
- 1/4 cup (60 mL) white vinegar
- 4 organic eggs
Nutrition
Per serving:
- calories228
- protein12 g
- total fat19 g
- sat. fat4 g
- total carbohydrates5 g
- sugars2 g
- fibre1 g
- sodium468 mg
Directions
01
Add 2 Tbsp (30 mL) yogurt to each of 4 serving plates and spread in a swirl on half the surface.
02
To large skillet, add 1 Tbsp + 1 tsp (15 mL + 5 mL) olive oil, pumpkin seeds, and 1 tsp (5 mL) red pepper flakes. Heat on medium-low heat, stirring constantly. When pumpkin seeds start to pop, reduce to low heat. When pumpkin seeds are golden brown, add spinach, 1 tsp (5 mL) smoked paprika, and 1/4 tsp (1 mL) salt; stir for about 2 minutes, until spinach is wilted. Divide spinach among serving plates, arranging it opposite the yogurt.
03
Set still-warm skillet aside, off the heat, and add remaining 1 Tbsp + 1 tsp (15 mL + 5 mL) olive oil, 1/4 tsp (1 mL) red pepper flakes, and 1/4 tsp (1 mL) smoked paprika. Continue to rest off the heat to allow flavours to infuse.
04
To poach eggs, in large saucepan, bring water to a simmer over medium-high heat. Add vinegar and pinch of salt. Stir gently and add eggs, one by one, to water. Poach for 2 to 3 minutes, or until eggs float to surface. Using slotted spoon, gently remove eggs, pat dry with clean kitchen towel, and place on centre of each plate. Drizzle 1 tsp (5 ml) red pepper flake-paprika oil over surface of yogurt on each plate and serve.
Helena McMurdo is a writer, food stylist, and photographer based in Vancouver.
