Warm 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat.

Add the sliced green onions, cooking for 2-3 minutes until softened but not browned, stirring occasionally.

Add the baby spinach to the skillet and sauté for 1-2 minutes until wilted, stirring occasionally.

Sprinkle ½ teaspoon kosher salt and ¼ teaspoon black pepper over the spinach, then stir in ½ cup Greek yogurt until fully incorporated into the spinach mixture.

Use the back of a spoon or spatula to make 4 indents in the spinach mixture for the eggs.

Crack the 4 eggs into the indents, reduce heat to low, cover the skillet, and cook for 5-7 minutes until egg whites are set and yolks reach desired doneness.

Optionally serve with toasted crusty bread, season with additional salt and pepper if desired, drizzle with extra olive oil, and sprinkle crushed red pepper flakes for added flavor.