Skillet Baked Eggs and Greens with Herby Feta Yogurt Drizzle
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
gluten-free, vegetarian, nut-free, keto, options for: paleo, dairy-free, whole30,
Herby Feta Yogurt Sauce
  • 4 ounces sheep milk feta
  • 3 ounces plain sheep milk yogurt*(goat milk or cow’s milk will also do)
  • 1 small clove garlic, minced
  • 2 teaspoons fresh dill
  • 2 teaspoons fresh chives, chopped
  • 1 tablespoon olive oil + extra for drizzling
  • juice + zest from ½ lemon
Skillet Baked Eggs and Greens
  • 1 tablespoon unsalted grass-fed butter or ghee
  • 2 tablespoons olive oil
  • 1 medium shallot, thinly sliced
  • 2 scallions, sliced (white and pale-green parts only)
  • 10-12 cups fresh baby spinach (10-12 ounces), you can also use chopped kale, Swiss chard or other greens
  • 1-2 teaspoons fresh lemon juice
  • 4 large pasture-raised eggs
  • Sea salt and black pepper
  • red pepper flakes, optional
  1. Place feta cheese, yogurt, garlic, herbs, olive oil and lemon juice and zest in food processor and process until smooth and creamy. Cover and set in the fridge until you are ready to serve. Can be made a day or two ahead.
  2. Adjust oven to center rack and preheat to 300°F. In an oven-proof 10 to 12-inch skillet, heat butter (ghee or additional olive oil) and olive oil over medium heat until the foam from the butter subsides. Lower the heat to low, then add the sliced shallot and scallion and cook until totally soft and golden brown, just about 10 minutes.
  3. Add as much spinach (or whatever greens you are using) as will fit in the skillet, to start and squeeze of fresh lemon juice, along with a pinch of salt. Increase the heat to medium-high and cook, stirring frequently and adding more spinach a handful at a time as it wilts. Cook until all the spinach is just wilted, 4 to 5 minutes. Taste and season with salt and pepper, add more lemon juice as needed.
  4. Turn off the heat.
  5. Using tongs, remove the spinach to a plate or bowl, allowing excess liquid to drip off and remain behind in the pan. Pour off any water or liquid in the pan and add the spinach back to that same pan. Make 4 deep indentations in the spinach in the center.
  6. Carefully break 1 egg into each of the hollowed out indents. Be careful not to pop the yolk.
  7. Bake until the whites are set, about 12-15 minutes. (I suggest checking at about 10 minutes though, to avoid over-cooking the eggs)
  8. Serve the eggs warm, with the Herby Yogurt Feta Sauce drizzled over top. Sprinkle with red pepper flakes and serve with lemon wedges, if you'd like.
Leave off yogurt feta sauce for paleo, dairy-free and whole30. Swap butter for additional olive oil, as desired
Greek-style yogurt will make the yogurt feta sauce thicker, less of a drizzle, but it's still just as tasty
Recipe by Tasty Yummies at