banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Spicy Poached Eggs with Spinach and Yogurt

Serves 4

    Share

    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.

    Advertisement

    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.

    Advertisement

    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.

      Advertisement
      Advertisement
      Advertisement

      READ THIS NEXT

      SEE MORE »
      Banh MI Salad
      Food

      Banh MI Salad

      This recipe leaves out the crusty bread that a traditional banh mi sandwich includes, but we promise you the flavour is not lacking. It hits all the Vietnamese flavour profiles you’re expecting in this classic dish, including sweet, spicy, and sour with a punch of umami. Prep ahead! This recipe is perfect made ahead and prepped for a week’s worth of lunches that will only get better with age. Take these for lunches and you’ll be the envy of the office.