Fried eggs with spinach and yogurt

Great recipe for a lazy Sunday! A tasty low-carb breakfast dish, fried eggs with spinach and yogurt. This is a delicious egg recipe with spinach, leek, spring onion and yogurt. Perfect for eating on a lazy Sunday. Now you will probably think a fried egg with yogurt, that's not a nice combination, is it?

The opposite is true. The Greek yogurt is seasoned with garlic and served as a sauce with the fried eggs. The sauce provides a fresh taste to the spicy seasoned eggs, a perfect flavor combination! I hope you like it.

Leave a comment at the bottom of the page if you have any questions about the recipe.

Ingredients

4 large eggs

285 gr fresh spinach

160 gr Greek yogurt

2 tbsp unsalted butter

2 tbsp olive oil

45 g leeks

30 gr spring onion

1 clove of garlic

1 tsp lemon juice

1 tsp fresh oregano

1/4 tsp chili powder

Salt and pepper to taste

Preparation method

On a large cutting board, cut the leek, spring onion, oregano and garlic into small pieces. In a small bowl, combine the yogurt, salt and garlic. Melt 1 tbsp butter in a large skillet over medium heat. Add the leek and spring onion and lower the heat. Cook the vegetables over a low heat for 5 minutes.

Then add the spinach and lemon juice and turn the heat up a bit and fry the spinach for 4 to 5 minutes. Place spinach mixture in a larger 25cm skillet, leaving excess liquid in the small skillet. Make 4 deep slits in the spinach in the skillet. Then carefully crack 1 egg into each round, making sure to keep the yolks intact. Bake the eggs for 10 to 15 minutes.

Melt the remaining tablespoon of butter in a small saucepan over medium-low heat. Add the chili powder and a pinch of salt and cook until the butter starts to foam and brown pieces form on the bottom of the pan, about 1-2 minutes. Then add the oregano and cook for another 30 seconds. Then remove the garlic from the yogurt and discard the garlic. Spoon the yogurt over the spinach and eggs and drizzle with the seasoned butter.

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