Skillet Baked Eggs with Spinach,Yogurt, and Berbere

I'm such a sucker for

something colorful ..

Maybe it's a function of the time of year .. with all of the summertime fruits & 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 it's pretty green spinach & 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 .. late-night dinner .. with a glass of wine

The Chef 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.. a lot. It  gave the entire dish a very ethnic taste .. one that put 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

ps:  An added bonus .. this meal is complete all on it's own .. the perfect mix of protein, carbs, and healthy fat 

~ Adapted from Saveur.com

Skillet Baked Eggs with Spinach,Yogurt, and Berbere

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Author: SexyVeggie

Serves: 4

Ingredients

• ⅔ cup plain Greek-style yogurt
• 1 head roasted garlic
• kosher salt
• 2 Tbsp unsalted butter, divided
• 2 Tbsp garlic olive oil
• 1 leek, chopped (white and pale-green parts only)
• 3 chopped scallions (white and pale-green parts only)
• 10 cups fresh spinach (10 ounces)
• 2 teaspoon fresh lemon juice
• 4 large eggs
• 1 Tbsp ghee
• ¼ teaspoon berbere (** or ¼ teaspoon crushed red pepper flakes and a pinch of paprika)
• pinch of salt
• 2 teaspoon chopped fresh oregano

Instructions

1. Preheat oven to 300°
2. Mix yogurt, garlic, and a pinch of salt in a small bowl. Set aside.
3. In a heavy skillet, add the leek & scallion; reduce the heat to low & sauté until soft (~ 10 minutes)
4. Add the spinach and lemon juice; season with salt.
5. Increase the heat to medium-high and cook, turning the spinach frequently, until it's wilted (~ 4 or 5 minutes)
6. Transfer the spinach mixture to a 10" skillet, leaving any excess liquid behind (** Note: if using 2 smaller skillets, divide spinach mixture equally between the two)
7. Make 4 deep wells in center of the spinach in larger skillet (**or 2 indentations in each small skillet)
8. Carefully break 1 egg into each hollow, taking care to keep yolks intact. Bake until the egg whites are set (~ 10–15 minutes)
9. Melt ghee in a small saucepan over medium-low heat.
10. Add the berbere and a pinch of salt and cook until a few browned bits have formed at bottom of the pan (~1–2 minutes)
11. Add the oregano and cook for 30 seconds longer.
12. Spoon yogurt over spinach and eggs.
13. Drizzle with spiced butter

Notes

Nutritional Data by %
% Protein: 38
% Carbs: 40
% Fat: 27

Nutrition Information

Serving size: ¼ total recipe Calories: 283 Fat: 15.9 Saturated fat: 4.9 Carbohydrates: 28.85 Sugar: 2.65 Fiber: 3.4 Protein: 27.29

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