I'm on a bit of a Yotam Ottolenghi kick lately, finding myself rather in love with his imaginative takes on vegetarian cooking. While I've written already about a few recipes from his recent book Plenty, this one comes from a recent issue of Bon Appetit. I took one look at the gorgeous picture—a skilletful of soft spinach topped with eggs and thick yogurt, drizzled with butter—and put this recipe on the top of my list.
And luckily, it tasted as good as it looked. My experience with baked egg dishes is pretty limited, but I'm usually pleasantly surprised by how easy they turn out (this would also be a tremendous brunch dish that could be mostly made in advance). In this case, a base of leeks and scallions are the caramelized base for spinach, which is wonderful on its own. But add the eggs and garlic-infused yogurt and it only gets better. Even still, the real story here is the spiced butter, which is cooked separately until the butter is nutty and brown, then boosted with chile flavor and fragrant oregano.