Adapted by Farmer Dave’s from Bon Appetit
Baked eggs are an attractive change from plain old scrambled or poached eggs! Spinach makes a perfect complement.
- 2/3 cup plain Greek-style yogurt
- 1 garlic clove, halved
- Kosher salt
- 2 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 3 tablespoons chopped leek (white and pale-green parts only), or substitute fresh chives
- 2 tablespoons chopped scallion (white and pale-green parts only), or substitute fresh chives
- 10 cups fresh spinach
- 1 teaspoon fresh lemon juice
- 4 large eggs
- 1/4 teaspoon kirmizi biber (Turkish chili powder), or 1/4 teaspoon crushed red pepper flakes and a pinch of paprika
- 1 teaspoon chopped fresh oregano
Mix yogurt, garlic, and a pinch of salt in a small bowl. Set aside.
Preheat oven to 300°. Melt 1 tablespoon 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 a 10″ oven-proof or cast-iron skillet, or 2 6-inch skillets, leaving any excess liquid behind. If using 2 smaller skillets, divide spinach mixture equally between skillets. 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, taking care to keep yolks intact. Bake until egg whites are set, 10-15 minutes.
Melt remaining 1 tablespoon 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.