Description
A delightful Mediterranean dish featuring baked eggs with spinach, topped with creamy yogurt and spicy chili oil.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 4 cups baby spinach
- 4 large eggs
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup thick Greek yogurt
- 1 tablespoon spicy chili oil
- 1 tablespoon freshly squeezed lemon juice
- Chopped fresh herbs (like dill or basil) for garnish
Instructions
- Preheat your oven to 375°F.
- In a large oven-safe skillet, heat the olive oil over medium flame.
- Add the baby spinach and cook, stirring occasionally, until wilted (about 2-3 minutes).
- Carve out four small indentations in the spinach.
- Gently crack an egg into each indentation and season with sea salt and black pepper.
- Carefully place the skillet in the oven and bake for 10-12 minutes, until the egg whites are firm and yolks remain soft.
- In a separate bowl, blend the Greek yogurt, chili oil, and lemon juice until smooth.
- Once the eggs are done, remove the skillet from the oven.
- Drizzle the yogurt mixture over the eggs and sprinkle with fresh herbs.
- Serve immediately and enjoy the flavors!
Notes
- This recipe serves 4 people.
- Feel free to use any fresh herbs you prefer for garnish.
- Adjust the amount of chili oil based on your spice preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 200mg
Keywords: Skillet-Baked Eggs with Spinach, Yogurt, and Chili Oil