Baked Eggs with Spinach, Yogurt and Chili Oil

Chef Yotam Ottolenghi deftly elevates this egg dish to a different realm by flavouring spinach with melted leeks and scallions, baking eggs on top, and finishing with a dollop of yogurt and a drizzle of butter spiced with a smoky Turkish chili powder known as kirmizi biber (though crushed red pepper flakes will also work). Serve the dish in one large skillet or two small ones.

2/3 cup plain Greek-style yogurt
1 clove garlic, halved
sea salt
2 Tbsp. butter, divided
2 Tbsp. extra-virgin olive oil
3 Tbsp. leek, chopped, white and pale-green parts only
2 Tbsp. scallion, chopped, white and pale-green parts only
10 cups fresh spinach (10 oz)
1 tsp. lemon juice, freshly squeezed
4 large eggs
¼ tsp. kirmizi biber (Turkish chili powder), or ¼ tsp. crushed red pepper flakes and a pinch of paprika
1 tsp. fresh oregano, chopped

Mix yogurt, garlic, and a pinch of salt in a small bowl. Set aside.

Preheat an oven to 300°F (150°C/130°C fan, Gas Mark 2).

Melt 1 Tbsp. 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 Tbsp. 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.

Makes 2-4 servings.