Ispanakli Yumurta: Turkish Eggs with Spinach

Spinach is a wonderful vegetable which I look forward to when the weather starts to cool. This is a dish I had tried many years ago when I was working with some Turkish chefs. Since it was for a sizeable amount of people it was baked in the oven but I later discovered that it can be swiftly cooked on a skillet.

Ispanakli Yumurta

It works well as a rich brunch or lunch. It is usually garnished with Aleppo pepper and cumin powder. Since I didn’t find Aleppo pepper I substituted a pinch of paprika and one of chilli flakes. I skipped the cumin. I also used spring onion instead of the traditional onion. It may be served with a dollop of yoghurt

Serves 2

Ingredients:

500g Spinach washed and drained
2       Free-range Eggfs
2       Spring Onions chopped
2tbs Olive Oil
Pinch Paprika
Pinch Chilli Flakes
S&P

Method:

Heat oil in a heavy frying pan on medium heat. Add onion and toss till soft. Add spinach, season with salt and pepper and cover for 2 minutes till spinach wilts but is still bright green. Some like to add a knob of unsalted butter at this stage but I’m battling my waistline at the moment so I didn’t. Make two wells in the spinach and crack an egg in each of them. Cook until white sets but the yolk is still runny, about 3 minutes if covered. Garnish with cumin powder and Aleppo pepper, or in my case paprika and chilli flakes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s