Potato and Zucchini Nests with Baked Eggs, Herbed Yogurt and Smoked Paprika

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a 4-large-cup or 8-standard-cup muffin pan with a little olive oil.

2. 2

   Place the shredded potato and shredded zucchini in a clean kitchen towel and squeeze very well to remove as much liquid as possible. Transfer the drained vegetables to a large bowl.

3. 3

   Add the red onion, 2 eggs, rice flour, Parmesan cheese, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and 1/2 teaspoon smoked paprika to the vegetables. Mix until combined.

4. 4

   Divide the mixture among the muffin cups and press with your fingers or the back of a spoon to form nests, covering the base and sides. Drizzle or brush with the remaining tablespoon of olive oil.

5. 5

   Bake the nests for 18 minutes at 220 °C / 425 °F, or until firm and golden around the edges.

6. 6

   Meanwhile, stir together the Greek yogurt, chives, parsley, lemon juice, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the remaining 1/2 teaspoon smoked paprika in a small bowl. Keep chilled.

7. 7

   Remove the pan from the oven and carefully crack 1 egg into each large nest, or divide the 4 eggs among 8 smaller nests depending on the size used. Return to the oven and bake for 10 to 12 minutes at 190 °C / 375 °F, until the whites are set and the yolks are cooked to your liking.

8. 8

   Let rest for 3 minutes, loosen the nests with a small spatula, and serve hot with a spoonful of herbed yogurt on top or on the side.