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Baked Eggs with Spinach, Chili oil, and yogurt

Elevate it to a different realm by flavoring spinach with melted leeks and scallions, baking eggs on top, and finishing with a touch of love!


Ingredients - (2-4 servings)


  • 2/3 cup plain Greek-style yogurt

  • 1 garlic clove halved

  • 2 tablespoons unsalted butter, divided

  • 2 tablespoons olive oil

  • 3 tablespoons chopped leek (white and pale-green parts only)

  • 2 tablespoons chopped scallion (white and pale-green parts only)

  • 10 cups fresh spinach (10 ounces)

  • 1 teaspoon fresh lemon juice

  • 4 large eggs

  • 1/4 teaspoon kirmizi biber (Turkish chili powder), or 1/4 teaspoon crushed red pepper flakes and a pinch of paprika

  • 1 teaspoon chopped fresh oregano


 





Preparation


Step 1 Mix yogurt, garlic, and a pinch of salt in a small bowl. Set aside.

Step 2 Preheat oven to 300°. Melt 1 tablespoon butter with oil in a large heavy skillet over medium heat. Add leek and scallion; reduce heat to low. Cook until soft, about 10 minutes. Add spinach and lemon juice; season with salt. Increase heat to medium-high; cook, turning frequently, until wilted, 4–5 minutes.

Step 3 Transfer spinach mixture to 10" skillet, leaving any excess liquid behind. If using 2 smaller skillets, divide the spinach mixture equally between skillets. Make 4 deep indentations in the center of spinach in a larger skillet or 2 indentations in each small skillet. Carefully break 1 egg into each hollow, taking care to keep yolks intact. Bake until egg whites are set, 10–15 minutes.

Step 4 Melt the remaining 1 tablespoon butter in a small saucepan over medium-low heat. Add kirmizi biber and a pinch of salt and cook until butter starts to foam and browned bits form at bottom of the pan, 1–2 minutes. Add oregano and cook for 30 seconds longer. Remove garlic halves from yogurt; discard. Spoon yogurt over spinach and eggs. Drizzle with spiced butter.



Let us know down in the comments if you made it!


Here is Kirmizi Biber at Amazon. Click here.

Here is a replacement for kirmizi Biber. Click here.

Here is the Kosher Salt. Click here.

Awesome skillet for everyday use. Click here.


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