Yumurtali Ispanak – Eggs With Spinach

It’s good for you, it’s green, leafy, crispy and aromatic. It releases its aroma when heated. Turks like it with yogurt, nutrition experts advice against this as yogurt will block the absorption of iron in spinach. If you wash, drain and prepare spinach leaves beforehand, eggs with spinach recipe serves as a very quick and fulfilling lunch or dinner, a very healthy option indeed. Here comes one of the most homely, motherly recipe of Turkish cuisine.


3 tablespoons of butter

1 medium size onion, chopped finely

1/2 kg spinach leaves, washed, drained and chopped into 1 inch pieces

1/4 teaspoon of salt

1/2 teaspoon red pepper flakes

3 large free range organic eggs

A tip on how to make sure the spinach leaves are squeaky clean: After washing the leaves once, soak them into a large bowl of cold water with a tablespoon of vinegar. Set aside for 15 minutes and remove the leaves from the bowl, rinse and drain.

In an omelette pan, melt butter and cook onions until soft and brownish. Add chopped spinach leaves, stir and cook on medium-high heat till they wilt down. Add salt. Dig up three wells into spinach and crack the eggs into these wells. Bring the heat to the lowest setting, cover the lid. Cook for 4-5 minutes till the whites of eggs are cooked but the yolks are still a bit runny. Serve with bread.

If you plan to serve the dish at a later time, you might want to cook spinach leaves ahead of time and crack the eggs right before serving.

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