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 (not baby) about 10 oz
1 teaspoon fresh lemon juice
4 large eggs
¼ teaspoon kirmizi biber (Turkish chili powder), or ¼ tsp crushed red pepper flakes and a pinch of paprika
1 tablespoon chopped fresh oregano
Special equipment: one 10” ovenproof skillet or two 6” cast-iron skillets
Ingredient information: Kirmizi biber is available at kalustyans.com
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 excel liquid behind. If using 2 smaller skillets, divide spinach mixture equally between skillets. Make 4 deep indentations in enter of spinach in larger skillet or 2 indentations in each small skillet. Carefully break 1 egg into each hollow, taking care to keep yolks in tact. Bake until egg whites are set, 10-15 minutes.
Melt remaining 1 tablespoon butter ink a small sauce pan over medium low heat. Add kirmizi bibber 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.
Serves 4
Bon Appétit January 2012
