Spicy Spinach Eggs with Greek Yogurt

This recipe starts your day with a healthy kick of greens, and looks beautiful. I was inspired by this version from Bon Appetit mag (that is a little more involved) and adapted it into a quicker, possible-before-work meal. It’s great for weekend brunch, too, though – I hope you enjoy it!


  • 2 eggs
  • Olive oil
  • 5 oz spinach
  • About 1 cup of Greek yogurt
  • Red pepper flakes
  • Optional: fresh bread for dipping

Estim. Prep & Cooking Time: 20 mins.


  • Heat a little olive oil on medium heat in a medium-sized pan. Season with a touch of garlic and salt.
  • Add a large handful of spinach, and stir in a bit more oil. As spinach wilts, add more, so there is a full, thick layer of spinach in the pan. Stir occasionally. 
  • When spinach is almost completely wilted and you’ve added enough that it’s covering the bottom of the pan in a thick layer, use a ladle to make two indents for the eggs. 
  • Crack an egg into each indent and continue to heat on medium. 
  • Once the eggs have started to cook for a few minutes, cover the pan to help the top of the egg whites cook. I leave it covered long enough to let the egg whites cook fully while the yolk is still visible, which takes about 3-5 more minutes. 
  • Optional: slice some fresh bread that you can dip into the spinach mixture while you eat later.
  • When the eggs are cooked to your preference, remove from heat and add a few spoonfuls of Greek yogurt on top of the spinach.
  • Sprinkle red pepper flakes and any additional seasoning you prefer on top.
  • Take pictures of your beautiful green meal and tag me!

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