Spicy Poached Eggs with Spinach and Yogurt

This homage to the sun plays out visually as well as nutritionally. To celebrate the return of the vitamin D-giving sun, this dish of eggs, spinach, and yogurt with a hint of spice is a vitamin D party on a plate. A single serving of these eggs contains 12 g of protein and more than 70 percent of the RDA of vitamin D. Taking inspiration from the Turkish egg dish Cilbir, the creamy yogurt is drizzled with a little bit of olive oil that has been flavored with chili flakes and sweet paprika. Lay out the components separately, and then mix them up to savor the creamy texture and delicious smoky flavor.

Spicy Poached Eggs with Spinach and Yogurt

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Servings

4 people

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Ingredients

• 8 Tbsp Greek yogurt
• 2 tsp Tbsp + 2extra-virgin olive oil
• 4 Tbsp pumpkin seeds
• 1 tsp + 1/4crushed red pepper flakes
• 4 cups baby spinach
• 1 tsp + 1/4sweet smoked paprika
• 1/4 tsp + pinch salt
• 1/4 cup white vinegar
• 4 organic eggs

Ingredients 8 Tbsp Greek yogurt 2 tsp Tbsp + 2extra-virgin olive oil 4 Tbsp pumpkin seeds 1 tsp + 1/4crushed red pepper flakes 4 cups baby spinach 1 tsp + 1/4sweet smoked paprika 1/4 tsp + pinch salt 1/4 cup white vinegar 4 organic eggs

Servings 4 people Print Recipe

Instructions

1. Add 2 Tbsp yogurt to each of 4 serving plates and spread it in a swirl on one half the surface.
2. To large skillet, add 1 Tbsp + 1 tsp olive oil, pumpkin seeds, and 1 tsp red pepper flakes. Heat on medium-low heat, stirring constantly. When pumpkin seeds start to pop, reduce to low heat. When pumpkin seeds are golden brown, add spinach, 1 tsp smoked paprika, and 1/4 tsp salt; stir for about 2 minutes, until spinach is wilted. Divide spinach among serving plates, arranging it opposite the yogurt.
3. Set the still-warm saucepan aside, off the heat, and add remaining 1 Tbsp + 1 tsp olive oil, 1/4 tsp red pepper flakes, and 1/4 tsp smoked paprika. Continue to rest off the heat to allow flavors to infuse.
4. To poach eggs, in large saucepan, bring water to a simmer over medium-high heat. Add vinegar and pinch of salt. Stir gently and add eggs, one by one, to water. Poach for 2 to 3 minutes, or until eggs float to surface. Using a slotted spoon, gently remove eggs, pat dry with clean kitchen towel, and place on center of each plate. Drizzle 1 tsp red pepper flake-paprika oil over surface of yogurt on each plate and serve.

Recipe Notes

Per serving: 228 calories; 12 g protein; 19 g total fat (4 g sat. fat); 5 g total carbohydrates (2 g sugars, 1 g fiber); 468 mg sodium