Description
A delicious and nutritious skillet-baked eggs recipe featuring fresh spinach, creamy Greek yogurt, and a spicy chili oil drizzle. Perfect for a quick and healthy breakfast or brunch, this dish combines sautéed greens with baked eggs for a comforting meal.
Ingredients
Scale
Eggs and Spinach
- 4 large eggs
- 2 cups fresh spinach
- 2 cloves garlic, minced
- Salt to taste
- Black pepper to taste
Toppings and Oils
- 1/2 cup Greek yogurt
- 2 tablespoons chili oil
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the eggs.
- Sauté Garlic: Heat the olive oil in a cast-iron skillet over medium heat, then add the minced garlic and sauté until fragrant, about 1-2 minutes.
- Cook Spinach: Add the fresh spinach to the skillet and cook until wilted, stirring occasionally.
- Prepare Eggs: Make 4 small wells in the cooked spinach and carefully crack one egg into each well.
- Season: Sprinkle salt and black pepper over the eggs and spinach for flavor.
- Bake: Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are set to your liking.
- Add Toppings: Remove the skillet from the oven and immediately top the baked eggs with dollops of Greek yogurt and a drizzle of chili oil.
- Serve: Serve warm directly from the skillet for a comforting, wholesome dish.
Notes
- Use a cast-iron skillet for best heat distribution and to go from stovetop to oven easily.
- Adjust baking time for softer or firmer egg yolks.
- Substitute plain yogurt if Greek yogurt is not available, though the texture will be less thick.
- Chili oil can be adjusted based on your spice preference or substituted with hot sauce.
- For a vegan option, substitute eggs with tofu and yogurt with a plant-based alternative.
