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Baked Eggs with Sumac, Spinach & Spring Onions

These baked eggs with sumac spinach and spring onions are served in individual pots ready to be topped with chilli sauce and scooped up with hot buttered toast.

From the book

Tony Kitous, Dan Lepard


Sumac, a crushed dried red berry, has a sour, astringent flavour a little like lemon. It’s one of my favourite spices to serve with eggs and one that simply works. It’s no coincidence that baked egg dishes crop up in many different cuisines; there’s something brilliantly soothing about being served up an individual dish with an eggy jumble of ingredients.

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2 tsp olive oil
4 spring onions, roughly chopped
1 garlic clove, sliced
1 tsp ground coriander
A pinch of dried chilli flakes
½ tsp sumac, plus extra to serve
200g baby spinach leaves
8 medium eggs
Salt and ground black pepper
Hot buttered toast, to serve
Chilli sauce, to serve


Heat the oven to 200°C/180°C fan/gas 6.

Heat the oil in a large pan then add the spring onion, garlic, coriander, chilli, sumac and spinach. Season. Give everything a good stir and allow the spinach to wilt down in the heat of the pan. Turn the leaves over so the ones that haven’t started to cook are underneath.

Roughly divide the mixture into four, then put each quarter into a shallow, ovenproof bowl or dish. Push it round the edge of the bowls so there’s space in the middle for the eggs. Crack two eggs into each bowl.

Cover with foil and bake in the oven for 15-20 minutes or until set to how you like your eggs. Serve, sprinkled with sumac, with the hot toast and chilli sauce.


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