Prepare your yogurt sauce by whisking Plain Yogurt (6 ounce) with Garlic Powder (1/2 tablespoon) and Lemon Juice (1 teaspoon). Set aside.
Heat Olive Oil (2 tablespoon) in a cast iron pan over medium heat. Sauté Vidalia Onion (1), Garlic (2 clove) Jalapeño Pepper (1) and Green Bell Pepper (1) until soft, about 3 minutes.
Add Ground Cumin (1/2 teaspoon) and Smoked Paprika (1/2 teaspoon) and cook for 1 to 2 more minutes, stirring frequently.
Add Asparagus (4), Scallion (2), Fresh Baby Spinach (4 cup) and continue to sauté over medium-low heat, for about 5 minutes. When the spinach is wilted, remove half of the vegetable mixture to a bowl and reserve.
Return pan to low heat and add Egg (4). Cook, stirring frequently, until eggs are just barely set. This will happen fast, only about 1 minute. Immediately remove from heat and gently fold in reserved vegetable mixture. Season with Salt and Pepper (to taste) and sprinkle with Fresh Chives (2 tablespoon) if using.
Serve immediately, with the yogurt sauce, hot sauce of your choice and fresh crusty bread. Sprinkle with Crushed Red Pepper Flakes (1 dash) or Aleppo pepper (optional) – ie. Turkish red pepper flakes. Enjoy!