A beautiful blend of egg and spinach to cook over a skillet or grill.
Melt 1 tablespoon butter with oil in a large heavy skillet over fire or coal grill.
Add leek and scallion; reduce heat to low. Cook until soft, about 10 minutes. Add spinach, lemon juice, red pepper flakes, oregano and season with salt turning frequently, until spinach is wilted, 4–5 minutes. Remove from heat.
Make 2 deep indentations in center of spinach. Carefully break 1 egg into each hollow, taking care to keep yolks intact.
With oven mitts, carefully cover skillet with aluminum foil and place back on grill for 10-15 minutes until egg whites are set.
Remove garlic halves from yogurt; discard. Spoon yogurt over spinach and eggs.
Garnish with paprika.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.