I know Amy JUST posted a baked eggs recipe but I couldn’t resist doing this one… I saw this skillet baked eggs recipe in the January issue of Bon Appetit and my mouth has been watering ever since. This could be served for breakfast, lunch, dinner, or even a mid-afternoon snack. You also can’t beat the skillet-served presentation.
For 2 servings you will need:
2/3 cup plain Greek yogurt
1 garlic clove, halved
2 tbsp butter
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 (10 ounces)
1 tsp fresh lemon juice
4 large eggs
1/4 tsp kirmizi biber (Turkish chili powder), or 1/4 teaspoon crushed red pepper flakes and a pinch of paprika (I opted for the red pepper flakes/paprika option)
1 teaspoon chopped fresh oregano
In a small bowl, mix the yogurt, garlic and a pinch of salt together and set aside. This seemed really odd to me at the time, but it turned out well!
Preheat your oven to 300°F.
In a large pan over medium heat, melt 1tbsp butter with 1 tbsp oil. Add the scallion and leek, reduce to medium/low and cook until they are soft — about 10 minutes.
Add the spinach and lemon juice, season with salt, increase the heat and cook until the spinach is wilted — about 5 minutes.
At this point, you can choose to use 1 10″ ovenproof skillet, or 2 6″ ovenproof skillets to serve in.
Transfer the spinach mixture to whichever skillet situation you decide on. Make either 2 or 4 indentations (2 for the smaller skillets, 4 for the larger) in the spinach mixture, and crack eggs into each — be sure to not break the yolk!
When the eggs have just a few minutes left, melt 1 tbsp butter in a small pan. Add the crushed red pepper/paprika OR kirmizi biber and cook for about 1-2 minutes, until the butter begins to foam a bit. Add the oregano and cook for another 30 seconds.
When the eggs come out of the oven, remove the clove of garlic from the yogurt mixture and spoon over the eggs. Drizzle the spiced butter on top and serve!