Skillet-Baked Eggs With Spinach, Yogurt And Chili Oil

• 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

1. Mix yogurt, garlic, and a pinch of salt in a small bowl. Set aside.
2. Preheat oven to 300.
3. 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.
4. 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.
5. 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.

skillet, yogurt, garlic, salt, butter, scallion, fresh spinach, lemon juice, eggs, red pepper, paprika, fresh oregano

Taken from www.epicurious.com/recipes/member/views/skillet-baked-eggs-with-spinach-yogurt-and-chili-oil-52820401 (may not work)