baked squash eggs with spiced yogurt - Glenisk

Ingredients

• 20 cherry tomatoes, quartered
• 1 butternut squash, diced
• 1 tbsp tamari sauce 6 cloves garlic, minced
• 2 large handful kale, de-stemmed and roughly torn
• 10 eggs
• 3 tbsp Glenisk High Protein Lactose Free Natural Yogurt
• To serve: Glenisk High Protein Lactose Free Natural Yogur t mixed with paprika
• Preheat an oven to 200°C/180°C fan/400°F.
• Heat one tablespoon of oil in a frying pan over a medium heat.
• Add the tomatoes and butternut squash to the pan and saute for 5 minutes.
• Add the tamari sauce and cook for a further 2 minutes.
• Remove from the pan and spread evenly in the base of an ovenproof dish.
• Return the pan to the heat and heat another teaspoon of oil.
• Add the garlic and kale and fry for 2-3 minutes until the kale wilts a little. Spread the kale mix over the butternut squash and tomatoes.
• Whisk the eggs and yogurt together before pouring into the ovenproof dish. Give the dish a swirl to get an even egg coating.
• Place in the oven and bake for 25-30 minutes or until the eggs are cooked through.
• For the spiced yogurt sauce: whisk together the yogurt, paprika and lemon juice until well combined.
• Remove to a plate and drizzle over the sauce to serve.