Baked Eggs with Spinach and Spiced Yogurt
Your new favorite brunch go-to!! Quadruple this recipe to serve a larger crowd!
serves 1 | difficulty level: easy
1/4 of a yellow onion, minced
1 clove garlic, halved and divided
1/4 cup yogurt
1/4 tsp. smoked paprika
2 1/2-3 cups baby spinach (about a half of a bag)
2 eggs
parmesan cheese for sprinkling
butter for the pan
salt and pepper
Preheat your over to 400ºF and spray a 14oz gratin dish or ramekin with non-stick spray. Heat a large pan over medium-low heat and add a slab of butter. While pan is heating, combine yogurt, 1/2 clove garlic, smoked paprika, and a pinch of salt in a small bowl and set aside.
Once butter begins to sizzle, add onions and sauté for 4-5 minutes until tender. Use a garlic press for the other half of the garlic clove and stir in pressed garlic for about 1 minute. Gradually add spinach and sauté until wilted and tender. Add salt and pepper.
Transfer spinach mixture to your prepared dish. Using a spoon, create two indents in the spinach and drop two eggs in each indent. Sprinkle the top with parmesan cheese and bake for 10-14 minutes or until yolk is at desired firmness.
Remove garlic clove from yogurt mixture and dollop mixture on top of hot eggs. Serve immediately.
notes:
if you are quadrupling this recipe to serve 4, use a 7"x11" baking dish instead.
