I'm such a sucker for something colorful
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Maybe it's a function of the time of year, with all of the summertime fruits and vegetables. Or maybe it's a healthier eating palate, with all of its flavorful herbs, veggies, and fruit
So when I saw this recipe, with its pretty green spinach and eggs, I put it on the menu for the week. An added surprise, the complexity of the spice/flavor combinations from the yogurt and finishing sauce.
The original calls for kirmizi biber (a Turkish chili powder) which I didn't have. Instead, I popped open a jar of berbere, picked up on a whim during our latest spice store walk-through.
It came together quickly
Easy enough to pop it in the oven. After, of course, one makes it through the egg cracking/don't mess up the yolk obstacle. Top with garlic-infused yogurt, add a bit of special sauce on the top.
Breakfast is served
Or in our case, a late-night dinner with a glass of wine
My husband summed it up. It all went together nicely; the eggs were better because of the spinach, and vice versa. (Sounds like the epitome of a good relationship to me.)
Plus, he loved the spice. It gave the entire dish a very ethnic taste, one that puts you in a different place. (Not that we'd want to be anywhere else on a beautiful summer evening in Iowa, but none-the-less)
Enjoy!
xoxo
Skillet Baked Eggs with Spinach, Yogurt, and Berbere
Ingredients
- ⅔ cup Greek yogurt
- 1 head roasted garlic
- kosher salt
- 2 Tbsp unsalted butter, divided
- 2 Tbsp olive oil
- 1 leek, chopped (white and pale-green parts only)
- 3 scallions, chopped (white and pale-green parts only)
- 10 oz fresh spinach
- 2 tsp lemon juice (fresh is best)
- 4 eggs (large or XL)
- 1 Tbsp clarified butter
- ¼ tsp berbere
- pinch of salt
- 2 tsp chopped fresh oregano
Instructions
- Preheat oven to 300°
- Mix yogurt, garlic, and a pinch of salt in a small bowl. Set aside.
- In a heavy skillet, add the leek and scallions; reduce the heat to low and sauté until soft (~ 10 minutes)
- Add the spinach and lemon juice; season with salt.
- Increase the heat to medium-high and cook, turning the spinach frequently, until it's wilted (~ 4 or 5 minutes)
- Transfer the spinach mixture to a 10" skillet, leaving any excess liquid behind (If using 2 smaller skillets, divide spinach mixture equally between the two)
- Make 4 deep wells in the center of the spinach in the larger skillet (or 2 indentations in each small skillet)
- Carefully break 1 egg into each hollow, taking care to keep yolks intact. Bake until the egg whites are set (~ 10–15 minutes)
- Melt ghee in a small saucepan over medium-low heat.
- Add the berbere and a pinch of salt and cook until a few browned bits have formed at the bottom of the pan (~1–2 minutes)
- Add the oregano and cook for 30 seconds longer.
- Spoon yogurt over spinach and eggs.
- Drizzle with spiced butter
2 Comments
This looks amazing! I already eat spinach and eggs often, but this recipe puts such a beautiful spin on the dish. Thank you so much for sharing, can’t wait to try. : )
Thanks so much Crystal!