I have always been a huge fan of spinach and artichoke dip, and one of my favorite hacks is using Greek yogurt as the base of the dip. I was craving some for breakfast this morning, and then I thought to myself, how can I incorporate some eggs into this combo?
Instead of opting for a scramble, I decided to cook the eggs directly into the spinach and artichoke dip, just as you would cook eggs in tomato sauce for Shakshouka. The egg cooked super well in the Greek yogurt mixture, and the result was flavorful, and not to mention filling. You get the protein of the egg and the Greek yogurt, plus fiber from all the veggies.
Ingredients (serves 1)
- 1 clove garlic
- 1 teaspoon ghee butter/olive oil
- 1 cup frozen spinach
- 1/2 artichoke hearts
- 1/2 cup Greek yogurt
- 1 pasture-raised egg
1. Chop up garlic. Heat up ghee butter/olive oil medium heat. Add garlic and stir, cooking for 1 minute.
2. Add in spinach, and cook for 1-2 minutes until soft. Add in artichoke and Greek yogurt, and mix together. Spread evenly on the pan, and wait for the mixture to begin to bubble.
3. Crack egg into Greek yogurt mixture, and cover. Cook for about 3-4 minutes or until egg is cooked, but yolk is runny. Serve warm.