Baked Eggs with Fresh Herbs

Name: Baked Eggs with Fresh Herbs
Ingredients: 4 cups (250 g) finely chopped fresh herbs (dill, chives, flat-leafed parsley, and cilantro ); 4-6 green lettuce leaves, finely chopped (about 2 cups); 2 green onions , thinly sliced; 6 eggs , beaten; sea salt and freshly ground pepper; 4 tablespoons olive oil (2 tablespoons and 2 tablespoons); 1 medium English cucumber , peeled, seeded, and diced (about 1½ cups); ½ cup (125 g) plain yogurt; 2 tablespoons fromage blanc, Greek-style yogurt, or sour cream; 3 tablespoons golden raisins , soaked and drained; 2 sprigs fresh mint , stalks removed and leaves finely chopped

Chef

Sharon Crayton

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Cookbook

One Taste

Published by Provecho Press

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This image courtesy of ericswanson.com

Rasht is an Iranian village near the Caspian Sea with a humid climate favorable to growing fresh vegetables and herbs. This dish is called kookoo sabzi, which means “green eggs.” Feel free to experiment, using anything green. The secret is to avoid overcooking the eggs. This classic dish is served in people’s homes and used for picnics in spring, when there are many fresh herbs. In winter it is made with finely grated carrots, onions, and potatoes. It is served with a cucumber, raisin, and mint yogurt sauce and a flat bread called sangak.

NotesMind Refresher: Appreciate the aroma of the herbs.

Serves4

Cooking Methodpan-frying

CostInexpensive

Total Timeunder 1 hour

Make Ahead RecipeYes

OccasionCasual Dinner Party, Cooking for a date

Recipe Courseappetizer, side dish

Dietary Considerationdiabetic, gluten-free, halal, kosher, low carb, peanut free, soy free, tree nut free, vegetarian

Mealbreakfast, brunch, dinner

Taste and Texturecreamy, herby, savory, spiced, tangy, tart

Type of Dishsavory/pot pie, tart

Ingredients

4 cups (250 g) finely chopped fresh herbs (dill, chives, flat-leafed parsley, and cilantro)
4-6 green lettuce leaves, finely chopped (about 2 cups)
2 green onions, thinly sliced
6 eggs, beaten
sea salt and freshly ground pepper
4 tablespoons olive oil (2 tablespoons and 2 tablespoons)
1 medium English cucumber, peeled, seeded, and diced (about 1½ cups)
½ cup (125 g) plain yogurt
2 tablespoons fromage blanc, Greek-style yogurt, or sour cream
3 tablespoons golden raisins, soaked and drained
2 sprigs fresh mint, stalks removed and leaves finely chopped

Instructions

Preheat oven to 425°F (220°C).
Make sauce: Mix cucumber, yogurt, fromage blanc, raisins, and mint in a small bowl. Set aside.
Heat 2 tablespoons oil in a 9-inch (22.5-cm) ovenproof skillet. Add herbs, lettuce, and onions. Stir occasionally and cook 5 minutes to soften. Transfer to plate to cool.
Mix herbs and eggs in a medium bowl. Season with salt and pepper.
Heat 2 tablespoons oil in skillet over medium heat. Pour egg mixture into hot oil, reduce heat to medium-Low, and cook, undisturbed, for 2 minutes or until bottom is firm and brown.
Transfer skillet to oven. Bake about 5 minutes, just until top is firm.
Cut into wedges and serve with cucumber sauce. Invert cooked eggs onto a plate to display the browned side when served.