Get access to everything we publish when you sign up for Outside+.
Nutritional Bonus: Look for bright, vital spinach leaves when shopping at the market! Research has shown that greener, more lively leaves have more vitamin C, which protects the phytonutrients that allow for its verdant color (less of the vitamin leads to duller leaves).
- Preheat oven to 400°F.
- In a large heavy-bottomed pot, heat oil on medium-high. Add onion and cook, stirring frequently, until tender and lightly browned, about 3 minutes. Add salt, pepper and collard greens and cook, stirring, until vibrant green, about 3 minutes. Add 2 cloves garlic, cumin, oregano and pepper flakes and stir to combine. Add spinach and cook, stirring, until wilted, about 2 minutes. Turn off heat.
- Mist a cast iron skillet with cooking spray. With tongs, remove spinach mixture from pot and transfer to skillet, leaving excess liquid in pot. Scatter mushrooms over top. Make 4 wells in spinach mixture and gently crack eggs into wells. Bake until eggs are set, 7 to 10 minutes.
- Meanwhile, in a small bowl, whisk yogurt, milk, remaining 1 clove garlic and chile paste until combined. Distribute mixture in dollops over top of spinach mixture. If desired, serve with multigrain bread to soak up the egg yolks.
- Serving Size 1/4 of Green Egg Skillet Bake
- Calories 150
- Carbohydrate Content 8 g
- Cholesterol Content 212 mg
- Fat Content 9 g
- Fiber Content 3 g
- Protein Content 10 g
- Saturated Fat Content 2 g
- Sodium Content 281 mg
- Sugar Content 3 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g