SKILLET-BAKED EGGS WITH SPINACH, YOGURT AND CHILI OIL

SKILLET-BAKED EGGS WITH SPINACH, YOGURT AND CHILI OIL image

Yield 2-4 servings

Number Of Ingredients 14

10" oven proof skillet (FM: use the stainless)
2/3 cup plain Greek yogurt
1 garlic clove, halved
Salt
2 Tblsp unsalted butter, divided
2 Tblsp EVOO
3 Tblsp chopped leek (white and pale green parts only)
2 Tblsp chopped scallion (white and pale green parts only)
10 cups fresh spinach (not baby)
1 Tsp fresh lemon juice
4 large eggs
1/4 tsp crushed red pepper flakes
pinch of paprika
1 Tblsp chopped fresh oregano

Steps:

Mix yogurt, garlic, and a pinch of salt in a small bowl. Set aside. Preheat oven to 300. Melt 1 Tblsp of butter with oil in 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 skillet. Carefully break 1 egg each into each hollow, taking care to keep yolks intact. Bake until egg whites are set, 10-15 min. Melt remaining 1 Tblsp of butter in a small saucepan over medium-low heat. Add crushed red pepper and cook until butter starts to foam and browned bits form on the bottom of the pan, 1-2 min. Add oregano and cook for 30 sec longer. Remove garlic halves from yogurt, discard. Spoon yogurt over spinach and eggs. Drizzle with spiced butter.