Skillet-Baked Eggs with Spinach, Yogurt and Chili Oil
Prep Time
15 minutes
Cooking Time
15 minutes
Yields
2
Ingredients
2/3 cup plain Greek-style yogurt
1 garlic clove halved2 T butter, divided
2T olive oil
3 T chopped leek (White and pale green part only)
2Tchopped scallion (White and pale green part only)10 Cups fresh spinach
1t fresh lemon juice
4 large pasture raised eggs
4 tomato slices
¼ t crushed red pepper flakes and a pinch of paprika
1T chopped fresh oregano
Directions
Mix yogurt, garlic and a pinch of salt in a small bowl. Set aside.
Preheat oven to 300 degrees. Melt 1T butter with oil in a large heavy skillet over medium heat. Add spinach and lemon juice; season with salt. Increase heat to medium-high; cook, turning frequently, until wilted, 4-5 minutes.
Transfer spinach mixture to 10” skillet, leaving excess liquid behind. Make 4 deep indentations in the spinach. Place a tomato slice in each indentation. Carefully break 1 egg into each hollow, taking care to keep yolks intact. Bake until whites are set, 10-15 minutes.
Melt remaining1T butter in a small saucepan aver medium-low heat. Add pepper flakes and paprika and a pinch of salt and cook until butter starts to foam and brown bits form at bottom of pan, 1-2 minutes. Add oregano and cook for 30 seconds longer.