Spinach and Eggs Skillet with Yogurt-Garlic Sauce
A Mediterranean-inspired one-skillet meal featuring wilted spinach cooked down with caramelized onions, tomato paste, and warm spices, then finished with poached eggs nestled into the greens. The tangy yogurt-garlic mixture adds brightness and creaminess without cream. Perfect for brunch or a light dinner, this rustic dish celebrates simplicity and seasonal greens.
Ingredients
- 1 ½ lb spinach, fresh, with stems
- 4 tablespoon plain yogurt, room temperature
- 4 clove garlic, crushed
- ½ teaspoon dried oregano
- 4 tablespoon neutral oil
- 3 medium onions, diced
- 1 tablespoon tomato paste
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- 1 pinch black pepper
- 4 eggs, large, whole
Instructions
- 1
Chop spinach with stems into strips.
- 2
Whisk yogurt with crushed garlic and oregano.
- 3
Heat oil in skillet and saute diced onions until softened.
- 4
Stir in tomato paste, then add spinach and cook 1 minute.
- 5
Cover and simmer over low heat 5 minutes.
- 6
Season with paprika, salt, and pepper, stirring to combine.
- 7
Cover again and cook until spinach fully wilts.
- 8
Create 4 gaps in the spinach and crack one egg into each.
- 9
Season eggs with salt and pepper pinches.
- 10
Cover and cook 5 minutes until eggs reach desired doneness.
- 11
Serve warm with yogurt sauce on the side or drizzled over.
Tips
Cook eggs uncovered for 3-4 minutes if you prefer runny yolks, or 5-6 minutes for set yolks.
Serve the yogurt-garlic sauce on the side so diners can add as much or as little as they like.
Fresh spinach reduces significantly; don't be alarmed by the large starting volume.
Good to Know
Leftovers keep refrigerated 2 days. Reheat gently; eggs will firm up further.
Prep yogurt sauce and chop vegetables up to 8 hours ahead. Cook spinach base the morning of serving; reheat and add eggs fresh.
Serve immediately while eggs are warm and yogurt sauce is cool for contrast. Optionally drizzle sauce over top or pass separately.
Common Mistakes
Don't skip the initial 5-minute covered simmer; spinach needs time to soften and release moisture.
Don't crack eggs directly into dry spinach; ensure a shallow well of liquid exists to prevent sticking.
Don't oversalt the egg tops; the base is already seasoned.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make this vegetarian or vegan?
Yes, it's already vegetarian. For vegan, replace eggs with 200g cubed firm tofu or use egg replacer, and swap yogurt for cashew cream or coconut yogurt. Omit the final egg-seasoning step.
What if my spinach releases too much liquid?
Drain excess liquid before adding eggs, or prop the lid ajar during the final simmer to allow evaporation. This prevents eggs from poaching in water instead of sauce.
How long can I keep leftovers and can I freeze them?
Refrigerate up to 2 days. Freezing is not recommended; eggs become rubbery and spinach loses texture. Reheat gently on stovetop over low heat.