Serious Eats: Recipes

Yotam Ottolenghi's Skillet-Baked Eggs with Spinach, Yogurt, and Spiced Butter

Posted by Blake Royer, March 29, 2012

[Photograph: Blake Royer]

Adapted from Bon Appetit.

About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.

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