Baked Eggs with Spinach, Yogurt, and Spiced Butter
- Total Time: 40 mins
- Yield: 4 1x
Description
Try this elaborate egg dish that bakes in the oven so everyone’s brunch is ready at the same time.
Ingredients
- 2/3 cup (160 ml) plain Greek-style yogurt
- 1 medium garlic clove, minced or pressed through a garlic press (about 1 tsp)
- Kosher salt
- 2 tbsp (30 ml) unsalted butter, divided
- 2 tbsp (30 ml) olive oil
- 1 large leek, chopped (white and pale-green parts only, about 1 cup)
- 4 scallions, chopped (white and pale-green parts only)
- 1 lb (450 g) fresh greens, like spinach, chard or kale
- 1 tsp juice from 1 lemon
- 8 large eggs
- 1/4 tsp kirmizi biber (Turkish chili powder), or 1/4 tsp crushed red pepper flakes and a pinch of paprika
- 1 tsp chopped fresh thyme
Instructions
- In a small bowl, combine the yogurt, garlic, and a pinch of salt. Set aside.
- Adjust oven to center rack and preheat oven to 300°F. In a 12-inch skillet, heat 1 tbsp of butter over medium heat until the foam subsides. Lower the heat to low, then add the leek and scallion and cook until completely soft and golden, about 10 minutes.
- Add as many greens as will fit and lemon juice to the skillet, along with a pinch of salt. Increase the heat to medium-high and cook, stirring frequently and adding greens a handful at a time as it wilts until all the greens is just wilted, 4 to 5 minutes. Taste and season with salt or more lemon juice as needed.
- Using tongs, divide greens among skillets or ramekins that have been sprayed with cooking spray or wiped with butter; leave any excess liquid from greens behind. Make 2 indentations in the greens in each vessel and crack the eggs into them, taking care to keep the yolks intact. Sprinkle each egg with a pinch of salt, then transfer to the oven and cook until the whites are just set, 10 to 15 minutes.
- Meanwhile, melt the last tbsp of butter in a small skillet over medium-low heat. Add the chili powder and/or paprika and continue cooking until the butter just begins to brown. Add the oregano and cook for 30 seconds longer, then remove from the heat.
- Serve the baked eggs with the yogurt mixture, and top with the spiced butter.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Breakfast
- Cuisine: Turkish
Nutrition
- Serving Size: 2 eggs
- Calories: 280
If You Liked This Recipe, You’ll Love These
- Baked Sweet Potato and Chorizo Hash with Fried Eggs
- Instant Brunch Classic: Italian Eggs Benedict
- Breakfast of Kings: Hash Browns with Gravy and Fried Egg
- Ham, Egg and Chive Waffles
Frequently Asked Questions
What is kirmizi biber and what can I use instead?
Kirmizi biber is a Turkish chili powder — mildly smoky and moderately spiced. The recipe offers a direct substitute: use ¼ tsp crushed red pepper flakes plus a pinch of paprika. It’s cooked into the last 1 tbsp of butter along with fresh thyme to make the spiced butter drizzled over the finished eggs.
Why does this recipe bake the eggs at the low temperature of 300°F?
The low 300°F oven is what allows the egg whites to set gently in 10-15 minutes while leaving the yolks soft and runny. A higher temperature would cook the whites too fast and make the yolks rubbery before the dish is ready to serve.
Is the yogurt served warm or cold alongside the hot eggs?
Cold — the yogurt mixture is made by combining ? cup plain Greek-style yogurt with 1 minced garlic clove and a pinch of salt, then set aside at the start of the recipe. It is not heated and is served alongside the hot baked eggs and the warm spiced butter as a cool, garlicky contrast. 
