Turkish cuisine · Breakfast & Eggs

Ispanaklı Yumurta (Spinach with Eggs)

Young spinach braised in butter, set with eggs and served with garlic yogurt.

Ingredients · for 2 servings

• 400 g young spinach
• 4 eggs
• 1 onion
• 30 g butter
• 200 g yogurt
• 1 garlic clove
• 1 tsp Aleppo pepper
• 1 tsp salt

Instructions

1. Wash the spinach thoroughly, remove coarse stems and drain well; cut the onion into fine half-rings.
2. For the yogurt, crush the garlic clove with a pinch of salt into a paste and stir into the yogurt; chill.
3. Melt half the butter in a wide pan and sauté the onion over medium heat for 4–5 min. until translucent, without taking on color.
4. Add the spinach in batches and braise uncovered for 3–4 min. until it has wilted and the released liquid has almost evaporated; season with salt.
5. Press four wells into the spinach, crack an egg into each, dot the remaining butter over the top and cook covered over gentle heat for 4–5 min. until the whites are firm and the yolks still soft.
6. Sprinkle with Aleppo pepper, add the garlic yogurt alongside and serve directly from the pan.