Skillet Baked Eggs with Spinach,Yogurt, and Berbere

June 22, 2013
Skillet Baked Eggs 10-1024x

I'm such a sucker for something colorful

Skillet Baked Eggs with Spinach,Yogurt, and Berbere - Spinach, Eggs, and Yogurt with grown-up ethnic undertones .. Who says eggs are only for breakfast?

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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.

Skillet Baked Eggs with Spinach,Yogurt, and Berbere - Spinach, Eggs, and Yogurt with grown-up ethnic undertones .. Who says eggs are only for breakfast?

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.)

Skillet Baked Eggs with Spinach,Yogurt, and Berbere - Spinach, Eggs, and Yogurt with grown-up ethnic undertones .. Who says eggs are only for breakfast?

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

  • 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
Serves: 4
Nutrition + Show
Rating:
Calories 283
Total Fat 15.9g
Saturated Fat 4.9g
Carbohydrates 28.85g
Fiber 3.4g
Sugars 2.65g
Protein 27.29g
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2 Comments

  • Reply Crystal July 11, 2014 at 12:48 am

    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. : )

    • Reply sexyveggie July 11, 2014 at 1:35 pm

      Thanks so much Crystal!

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