The Ultimate Weekend Brunch: Skillet-Baked Eggs with Spinach, Yogurt, and Chili Oil

bon appétit magazine

Sam Dean, recipe by Yotam Ottolenghi



Skillet-Baked Eggs with Spinach, Yogurt, and Chili Oil
Skillet-Baked Eggs with Spinach, Yogurt, and Chili Oil


We all know how to throw some eggs in a pan and call it a breakfast (and most of the time, it's a pretty good breakfast, too), but there are better ways. Like, for instance, Yotam Ottolenghi's way: baking those eggs in the oven with leeks, scallions, spinach, and lemon juice, and then dousing them in an addictively spicy yogurt, garlic, and chili oil sauce. And not that it matters much when we're talking about brunch, but all those greens make this healthier than your typical bacon, eggs, home fries and toast lineup. Not a bad way to start the day.

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INGREDIENTS

  • 2/3 cup plain Greek-style yogurt

  • 1 garlic clove, halved

  • Kosher salt

  • 2 tablespoons unsalted butter, divided

  • 2 tablespoons olive oil

  • 3 tablespoons chopped leek (white and pale-green parts only)

  • 2 tablespoons chopped scallion (white and pale-green parts only)

  • 10 cups fresh spinach (10 ounces)

  • 1 teaspoon fresh lemon juice

  • 4 large eggs

  • 1/4 teaspoon kirmizi biber (Turkish chili powder), or 1/4 teaspoon crushed red pepper flakes and a pinch of paprika

  • 1 teaspoon chopped fresh oregano

See more: 7 Most Common French Toast Mistakes

PREPARATION

Mix yogurt, garlic, and a pinch of salt in a small bowl. Set aside. Preheat oven to 300°. Melt 1 tablespoon butter with oil in a large heavy skillet over medium heat. Add leek and scallion; reduce heat to low. Cook until soft, about 10 minutes. Add spinach and lemon juice; season with salt. Increase heat to medium-high; cook, turning frequently, until wilted, 4-5 minutes.

Transfer spinach mixture to 10' skillet, leaving any excess liquid behind. If using 2 smaller skillets, divide spinach mixture equally between skillets. Make 4 deep indentations in center of spinach in larger skillet or 2 indentations in each small skillet. Carefully break 1 egg into each hollow, taking care to keep yolks intact. Bake until egg whites are set, 10-15 minutes.

Melt remaining 1 tablespoon butter in a small saucepan over medium-low heat. Add kirmizi biber and a pinch of salt and cook until butter starts to foam and browned bits form at bottom of pan, 1-2 minutes. Add oregano and cook for 30 seconds longer. Remove garlic halves from yogurt; discard. Spoon yogurt over spinach and eggs. Drizzle with spiced butter.

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