Skillet-Baked Eggs with Spinach, Yogurt, and Chili Oil

Yesterday I made this for our breakfast.  It is so good that the recipe will go straight to our favorites for any meal.  It could be a terrific addition to brunch, a satisfying and nutritious lunch or supper.  I adapted this from a recipe featured in Bon Appetit which can be found at www.bonappetit.com.   My version substitutes 1/2 small onion for leeks and cayenne pepper for the Turkish chili powder. 

Skillet Baked Eggs with Yogurt and Chili Butter

2/3 cup plain Greek style yogurt

2 garlic clove, halved

Sea salt

2 Tbsp. butter, divided

2 Tbsp olive oil

1/2  small onion, chopped

4 chopped green onions

10 cups fresh spinach, about 10 oz.  Do not use baby spinach

1 tsp. fresh lemon juice

4 large eggs

1/4 tsp. cayenne pepper (or to taste)

1 Tbsp. chopped fresh oregano

Mix yogurt, garlic and a pinch of salt and set aside.  Set oven to 300 degrees.  Melt 1 Tablespoon butter with oil in large iron skillet, add onions and cook until soft.  Add spinach and lemon juice, sprinkle with salt.  Cook, turning frequently until spinach is wilted.  Spoon off any liquid that has cooked out of spinach.  Make 4 nests in the spinach and break one egg into each.  Bake until egg whites are set, around 15 minutes.

Melt remaining 1 Tablespoon butter in small pan over low heat, add cayenne and a pinch of salt and cook until butter starts to foam and brown at bottom of pan.  Add oregano, stir. Remove garlic from yogurt, and spoon yogurt over eggs and spinach.  Drizzle each serving with the spicy butter.  

 

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