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Spicy Baked Eggs with Spinach and Yogurt
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This quick, straightforward dish of eggs cooked in a Turkish style with a hit of paprika, fennel seeds and cayenne pepper makes a light supper but is still full of flavour and excitement.
Spinach and eggs are both wine-challenging. Australian pinot grigio is gentle enough to accommodate both and add charm of its own, too.
Typical values per serving:
This recipe was first published in Sat Dec 01 00:00:00 GMT 2007.