Skillet Baked Eggs with Spinach

Directions

1. Preheat oven to 300°,. Mix yogurt, garlic, and a pinch of salt in a small bowl. Set aside.
2. Melt 1 tablespoon butter with olive 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&ndash,5 minutes.
3. Transfer spinach mixture to a 10" skillet, leaving any excess liquid behind. If using 2 smaller skillets, divide the spinach mixture equally between skillets. Make 4 deep indentations in the center of spinach in a 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&ndash,15 minutes.
4. Melt the remaining 1 tablespoon of butter in a small saucepan over medium-low heat. Add red pepper flakes, paprika and a pinch of salt and cook until butter starts to foam and browned bits form at bottom of the pan, 1&ndash,2 minutes. Add oregano and cook for 30 seconds longer. Remove garlic halves from yogurt, discard. In a small bowl, combine yogurt, balsamic and lemon juice. Spoon yogurt over spinach and eggs. Drizzle with spiced butter.