Skillet-Baked Eggs with Spinach, Leeks and Feta

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I’m always on the search for quick, easy and flavorful recipes to resolve my daily, working-mother emergencies. You know, the days you get home at 7:30 pm and everyone is crying over how hungry they are and all you have in the refrigerator are a few eggs and some spinach? But nobody wants omelettes for dinner (again)? Enter the egg skillet to save the day (or at least dinner). I’ve made various versions of this dish in the past (with agretti here, or with spicy tomato sauce here) but this version is my new favorite.

The eggs are the centerpiece this dish, so I recommend using the freshest organic variety you can find. I use le Naturelle, an organic egg producer with whom I’m currently collaborating. Look forward to another egg-based recipe (a dessert!) before the holidays.

Skillet-Baked Eggs with Spinach, Leeks and Feta

  • scant 1/2 cup (100 g) plain Greek-style yogurt
  • 3 oz (85 g) feta cheese, cubed
  • 1 clove of garlic
  • 1 tablespoon (15 g) unsalted butter, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 leek, chopped (white and pale-green parts only)
  • 2 tablespoons chopped scallion (white and pale-green parts only)
  • 10 cups (10 ounces) fresh spinach (or a mix of spinach and arugula)
  • 1 teaspoon fresh lemon juice
  • 4 large eggs  (I used uova biologiche le Naturelle)
  • 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
Serves 2

Mix yogurt with the feta cheese, smashing the cheese with a fork to combine well into a chunky sauce. Cut the garlic clove in half lengthwise and add the the yogurt mixture. Set aside.

Preheat oven to 300°F (150°C). Melt 1 tablespoon butter with oil in a large heavy skillet over medium-low. Add leek and 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″ oven-proof 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 and carefully break 1 egg into each, careful not to break the yolks. Bake until egg whites are just set, 10–15 minutes.

Remove garlic halves from yogurt; discard. Spoon yogurt over spinach and eggs. Sprinkle with smoked paprika, salt and pepper to taste. Serve immediately.

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