Heat the fat in a frying pan. Fry the finely chopped onions until golden brown. Add the coarsely chopped (and washed) spinach and sauté over medium heat until soft. Season everything with salt and freshly ground pepper. Make three indentations in the spinach, break the eggs into them and continue steaming until they are cooked through. For the sauce, mix the pressed garlic with the yogurt and season with salt. Serve the warm dish together with the sauce.
Our tip: Use the young, tender spinach from the farmers’ market!
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