|10 min||20 min||2|
|2/3 cup||Greek yogurt, plain, 2% M.F.|
|2 tbsp hulled||Hemp seeds, shelled|
|1 clove(s)||Garlic (minced)|
|1 dash||Black pepper|
|1 pinch||Kosher salt|
|2 tbsp||Olive Oil, Extra Virgin|
|1 medium leek(s)||Leek (chopped)|
|2 green onion (stem)||Green onion (chopped)|
|10 cup||Spinach (fresh)|
|1 tsp||Lemon juice (fresh)|
|2 tbsp||Butter, unsalted|
|6 large egg||Egg|
|1/4 tsp||Chili powder (or crushed red pepper flakes + a pinch of paprika)|
|1 tsp||Oregano, fresh|
Preheat the oven to 300°F (149°C) and set aside a medium-large baking dish. Heat a large skillet on your stovetop over medium heat. Prep your vegetables according to ingredient instructions.
Mix the yogurt, hemp seeds, garlic, and a pinch of salt and pepper in a small bowl. Set aside.
Add the oil to the skillet and let it heat up for a few seconds. Once warmed, add the leek and scallion to the skillet and reduce the heat to low. Cook until soft, about 10 minutes. Once soft, add the spinach and lemon juice; season with salt. Increase heat to medium-high; cook, turning frequently until wilted, 4–5 minutes.
Transfer spinach mixture to your baking dish, leaving any excess liquid behind. Make deep indentations in the center of the spinach mix in the baking dish. Carefully break an egg into indentations, taking care to keep yolks intact.
Place your baking dish in the hot oven and bake until your egg whites are set for about 10–15 minutes.
Meanwhile, warm a saucepan (or the skillet you used for the vegetables) on your stovetop and melt butter over medium-low heat.
Add the chili powder and a pinch of salt and cook until butter starts to foam and browned bits form at bottom of the pan, 1–2 minutes. Add oregano and cook for 30 seconds longer.
Remove your eggs from the oven once they are cooked and serve with the yogurt mixture over top, then drizzle with the spiced butter. Serve immediately.