½chopped onionor leeks, or garlic scapes, or shallots, etc.
¾lbwashedchopped greens – switch up the greens depending on what is available. It's good with everything from spinach to arugula to collards.
1TBSchopped fresh herbs
2TBSolive oil
Salt
4eggs
Sliceof ham or crumbled cheeseoptional
¾cupGreek yogurt
1garlic cloveminced or grated
Lemon juiceoptional
Paprikato taste
Instructions
Preheat oven to 300 F. Sauté onion in large pan over medium heat until translucent, and then add greens, herbs, and salt. Cook greens until wilted and the liquid has evaporated from the pan, about 5 minutes.
Transfer to a small ovenproof dish and make four deep indentations in the greens. Break an egg into each hole without breaking the yolk and bake in the oven for 10-15 minutes, until whites have set. You can add a slice of ham or crumbled cheese on top of the egg when you put it in the oven if you like.
While the eggs are in the oven, mix yogurt with the garlic and a pinch of salt, stir well, and set aside (not in the fridge). You can add lemon juice as well. Serve eggs with yogurt sauce drizzled on top and a sprinkle of paprika. Great with a crusty bread.