Turkish eggs with spinach, chilli & yoghurt cream

Method

1. Preheat the oven to 180°C.
2. Blanch small batches of the spinach leaves in plenty of boiling salted water for 10 seconds. Refresh in cold water and then squeeze out as much moisture as possible. Loosen the clumps of spinach and chop it finely.
3. Heat the butter in a large frying pan. Add the shallots, garlic and spices and season with salt and pepper. Saute over a medium heat until soft. Add the spinach and cook for 5 minutes, or until the spinach is soft.
4. Generously butter a medium ovenproof dish and spread the spinach mix evenly over the base. Make 4 little wells in the spinach and crack in the eggs. Bake for 12 minutes then check for doneness. The eggs should be starting to set, but still very runny.
5. Mix the yoghurt with the cream, paprika, salt and pepper. Spoon over the eggs and return to the oven for a further 3–4 minutes, or until the eggs are cooked to your liking. Serve immediately with warm crusty bread.