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Shirred Eggs With Red Thai Curry Yogurt

Shirred Eggs With Red Thai Curry Yogurt


2 eggs

¾ cup Maple Hill Plain Kefir or COT

1 cup spinach

3 cherry tomatoes sliced

1 tbsp. chopped shallots or green onions

¼ cup chopped yellow, red, or green peppers

1 tsp. thai red curry paste

dash of hot sauce (optional)

salt and pepper


Step 1

Preheat oven 375 degrees. Grease 1-2  (6-to-8-ounce ramekins)

Step 2

In a small bowl whisk yogurt and red Thai curry paste, set aside.

Step 3

Layer the spinach, tomatoes, peppers, shallots into each ramekin.

Step 4

Pour ½ cup of the red curry yogurt over the layers.

Step 5

Crack the 2 eggs over the yogurt and layers

Step 6

Salt and pepper to taste

Step 7

Bake 10 mins until egg whites are fully cooked (for a harder yolk add 3-5 mins)

Step 8

Let sit for 2 mins, drizzle the additional/ left over curry yogurt over the baked eggs and the dash of hot sauce if desired. Serve immediately as the eggs will continue to cook in ramekin.

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