2/3 cup plain Greek-style yogurt1 garlic clove, halved Kosher salt 2 tablespoons unsalted butter, divided 2 tablespoons olive oil 4 to 5 tablespoons chopped leeks (white and pale-green parts only) 1 pound fresh spinach 1 teaspoon fresh lemon juice 4 large eggs 1/4 teaspoon crushed red pepper flakes A pinch of paprika 1/4 teaspoon dried oregano

Mix yogurt, garlic, and a pinch of salt in a small bowl. Set aside.

Preheat oven to 300°F. Melt 1 tablespoon butter with oil in a large heavy skillet over medium heat. Add leeks; 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 to 5 minutes.

Transfer spinach mixture to 10" skillet, leaving any excess liquid behind. If using 2 smaller skillets, divide spinach mixture equally between skillets. Make 4 deep indentations in center of spinach in 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 to 15 minutes.

Melt remaining 1 tablespoon 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 pan, 1 to 2 minutes. Add oregano and cook for 30 seconds longer. Remove garlic halves from yogurt; discard. Spoon yogurt over spinach and eggs. Drizzle with spiced butter.

Adapted from bonappetit.com