The cure for what ails you: Baked Eggs on Hearty Greens with yogurt and chile
Enjoy this adaptation of a Turkish baked egg and Chili recipe my friend Connie shared with me recently. Here’s my version that I made in individual crocks and works for breakfast, brunch, lunch or dinner. This healthy, high protein, “lower fat” version (I cut the butter in half) pairs well with our Melange Rouge (mourvedre, syrah, grenache) and is also perfect after a good workout or yoga.
