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from Bao's cookbook

Skillet-Baked Eggs with Spinach, Yogurt, and Chili Oil
(Bon Appétit - 2012)




  • 1/3 cup plain Greek-style yogurt
  • 1 garlic clove, halved
  • 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
  • 2 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • Special Equipment
  • One 10" ovenproof skillet or two 6" cast-iron skillets
  • Preparation:
    1. Mix yogurt, garlic, and a pinch of salt in a small bowl. Set aside.
    2. Preheat oven to 320°. 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.
    3. 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.
    4. 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.
    5. Remove garlic halves from yogurt; discard.
    6. Drizzle with spiced butter and serve with yogurt.

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    modified: 2012.03.24 | created: 2012.03.24

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