Try this elaborate egg dish that bakes in the oven so everyone’s brunch is ready at the same time.
By Natalie Rose
- ⅔ cup plain Greek-style yogurt
- 1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
- Kosher salt
- 2 tablespoons unsalted butter, divided
- 2 tablespoons 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 pound fresh greens, like spinach, chard or kale
- 1 teaspoon juice from 1 lemon
- 8 large eggs
- ¼ teaspoon kirmizi biber (Turkish chili powder), or ¼ teaspoon crushed red pepper flakes and a pinch of paprika
- 1 teaspoon chopped fresh thyme
- 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 tablespoon 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 tablespoon 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.
Natalie Rose is a freelance food and travel writer, media producer and avid cook. The daughter of a Mexican-American mother and a Lebanese-American father, Natalie honed her palate tied to the apron strings of family members keen to pass along the strong culinary traditions of Mexico, Lebanon, and her native Arizona. She writes the food and travel blog Chocolate and Chiles. She resides in New York City and La Antigua, Guatemala, and spends her days dreaming up new adventures and delectable dishes to cook. Her mother says she was always a very good eater.