This dish is a real treat for me….totally unique in flavor and texture from the dishes I typically make. Creamy, savory, slightly spiced, with a heavenly aroma of mushrooms and garlic.
Serves 2
Ingredients
approx. 10 c. fresh arugula
3 T. olive oil
2 eggs
1/2 c. greek yogurt
1 garlic clove, finely minced
6-8 brown mushrooms, thinly sliced
2 small sweet chilis or 1/2 red bell pepper, thinly sliced
salt & pepper to taste
Directions
Preheat the oven to 300 degrees F. Place 2 T. olive oil and the arugula in an iron skillet (an oven-proof skillet) on medium heat, season with sea salt, and sauté for for 3-4 minutes until arugula wilts. Remove from heat and push the arugula back to make two 3-inch holes for the eggs. Push the arugula back to make a small “wall” surrounding each hole, so the arugula will contain the eggs nicely as they bake. Break an egg into each hole and place skillet in oven to cook for 9-12 minutes. The eggs are baked thoroughly once the egg whites have set.
Place 1 T. olive oil in another skillet on medium, add mushrooms and chili (or pepper) and sauté for 5-6 minutes until they appear soft and browned. Once nicely caramelized, remove from heat and set aside.
In a small bowl, mix minced garlic and yogurt and stir well. Season with salt to taste, and set aside.
Once the eggs are done, remove from oven and slide the entire mixture carefully from the skillet onto a plate. Spoon the yogurt on top of the arugula, as well as the sautéd vegetables. Season with salt and pepper to taste and serve immediately. Enjoy!
