2/3 cup Greek-style yoghurt 1 garlic clove, halved Salt 2 tbs butter, divided 2 tbs olive oil 3 tbs chopped leek 300g fresh spinach 1 tsp lemon juice 4 large eggs ¼ tsp red pepper flakes Pinch of paprika 1 tsp fresh oregano
Combine yoghurt, garlic and a pinch of salt in a small bowl. Set aside.
Preheat oven to 150C.
Melt 1 tbs butter with oil in a skillet over medium heat. Add leek; 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, 4-5 minutes.
Make 4 deep indentations in centre of spinach, carefully break 1 egg into each hollow. Bake until egg whites are set, 10-15 minutes.
Melt remaining 1 tbs butter in a small saucepan over medium-low heat. Add red pepper flakes and paprika and season with salt. Cook until butter starts to foam and browned bits form at bottom of pan, 1-2 mins. Add oregano and cook for 30 seconds longer.
Remove garlic halves from yoghurt; discard. Spoon yoghurt over spinach and eggs. Drizzle with spiced butter.