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 10

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 (not baby; 10 oz.)
1 tsp. kirmizi biber (Turkish chili powder), or ¼ tsp. crushed red pepper flakes and a pinch of paprika
1 Tbsp. chopped fresh oregano

Steps:

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. 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 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.