Skillet-Baked Eggs

Ingredients

• Nonfat greek yogurt

  Nonfat, plain

  ¾ cup or 180g

• Garlic

  Raw

  1 clove or 3g

• Salt

  Table

  1 dash or 0.4g

• Butter

  Unsalted

  1 tbsp or 14g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Leeks

  (bulb and lower leaf-portion), raw

  3 tbsp or 17g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 tbsp chopped or 12g

• Spinach

  Raw

  10 cup or 300g

• Lemon juice

  Raw

  1 tsp or 5g

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

Directions

1. In a small bowl, mix the yogurt, garlic, and a pinch of salt. Set aside.
2. Preheat the oven to 300°F. In a large heavy skillet over medium heat, melt the butter with the olive oil. Add the chopped leeks and scallions, then reduce heat to low and cook until soft, about 10 minutes.
3. Add the spinach and lemon juice to the skillet, season with chili powder, oregano, and salt. Increase heat to medium-high and cook, turning frequently, until wilted, about 4–5 minutes.
4. Transfer the spinach mixture to a 10-inch oven-safe skillet, leaving any excess liquid behind. Make 4 deep indentations in the spinach and carefully break an egg into each hollow, keeping the yolks intact. Bake until the egg whites are set, about 10–15 minutes.
5. Top the baked eggs with the yogurt mixture and serve.