Skillet-Baked Eggs

Ingredients

• Greek yogurt

  Plain, whole fat

  ⅔ cup or 160g

• Garlic

  Raw

  1 clove or 3g

• Salt

  Table

  1 dash or 0.4g

• Butter

  Unsalted

  1 tbsp or 14g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Leeks

  (bulb and lower leaf-portion), raw

  3 tbsp or 17g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 tbsp chopped or 12g

• Spinach

  Raw

  10 cup or 300g

• Lemon juice

  Raw

  1 tsp or 5g

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

Directions

1. Mix yogurt, garlic clove, and a pinch of salt in a small bowl. Set aside.
2. Preheat oven to 300 degrees F. Melt 1 tablespoon butter with oil in a large heavy skillet over medium heat. Add leek (chopped) and scallion (white and pale green parts, chopped); reduce heat to low. Cook until soft, about 10 minutes. Add spinach and lemon juice; season with spices and salt, to taste. Increase heat to medium-high; cook, turning frequently, until wilted, 4–5 minutes.
3. Transfer spinach mixture to 10" oven-safe 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.
4. Top with yogurt mixture and enjoy!

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