Skillet-Baked Eggs With Spinach

Recipe adapted from bon appetit, January 2012, Chef Yotam Ottolenght. Fresh spinach sauteed with leeks and green onions highlight this dish of fresh baked eggs. The leeks worked very well with the spinach, loved this combination, so simple. Did not prepare the Greek yogurt and garlic mixture that was to be drizzled over this meal before serving and was still very, very pleased with the end result.

Ingredients:

2/3 cup plain-Greek style yogurt
1 garlic clove, halved
Kosher salt
2 Tbsp. unsalted butter, divided
2 Tbsp. olive oil
3 Tbsp. chopped leek (white and pale-green parts only)
2 Tbsp. chopped scallion (white and pale-green parts only)
10 cups fresh spinach
1 tsp. fresh lemon juice
4 large eggs
1/4 tsp. kirmizi biber (Turkish chili powder), or 1/4 tsp. crush red pepper flakes and a pinch of paprika
1 Tbsp. chopped fresh oregano

To prepare:

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

Preheat oven to 300°. Melt 1 Tbsp. 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.

Transfer spinach mixture to 10" skillet, leaving any excess liquid behind. Make 4 deep indentations in center of spinach in larger skillet or 2 indentations in each small skillet. Carefully break 1 egg into each hollow, taling care to keep yolks intact. Bake until egg whites are set, 10-15 minutes.

Melt remaining 1 Tbsp. 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 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. Enjoy!