Spinach and Poached Eggs, in Turkish “Ispanaklı Yumurta“ is a healthy, delicious, and easy-to-make Ottoman cuisine dish that you can serve for breakfast, lunch, or a quick dinner. It is inherited from Ottoman cuisine to Turkish cuisine and since then it has been one of the favorite breakfast options of Turkish cuisine.
When you first hear about Spinach and Poached Eggs, you may not think how these two main ingredients can combine and create a delicious dish but I assure you when you try this recipe, it will quickly be in your top 5 breakfast recipes.
The beauty of Spinach and Poached Eggs lies in its simplicity. With just a handful of ingredients and a few easy steps, you can whip up a nutritious and satisfying meal in no time. It’s an excellent way to start your day with a boost of energy or to enjoy a light yet flavorful meal at any time of the day.
The versatility of Spinach and Poached Eggs allows for various serving options. You can serve it on its own, accompanied by crusty bread or Turkish flatbread known as “simit” for a complete and filling breakfast. Alternatively, you can pair it with a fresh salad or a side of rice for a more substantial lunch or dinner.
Whether you’re a fan of Turkish cuisine or simply looking to explore new flavors, Ispanaklı Yumurta (Spinach and Poached Eggs) is a recipe that deserves a place in your culinary repertoire. Its combination of wholesome ingredients, vibrant flavors, and ease of preparation make it a standout dish that will undoubtedly win you over and become a favorite in your breakfast rotation. Give it a try, and you’ll discover the delightful marriage of spinach and poached eggs that is sure to leave you satisfied and craving more.
Spinach and Poached Egg
Ingredients
- 500 gr fresh spinach leaves washed and drained
- 1 onion (small size) finely chopped
- 3 eggs (medium size)
- 3 tbsp olive oil extra virgin
- 1/3 teaspoon salt
- 1/3 teaspoon ground pepper
- 1 teaspoon red pepper flakes
Instructions
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In a saute pan, heat the olive oil, then sauté the onions over medium heat for 3-5 minutes until they become soft and translucent.
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Add the spinach leaves to the saute pan and allow it to gently wilt for 1-2 minutes, giving it a delicate stir occasionally and then season the mixture with salt and pepper.
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Create three (3) empty spot in the spinach mixture and drop the onions to these spots. Cook the eggs until the whites are fully set while keeping the yolks delightfully soft. If desired, sprinkle a touch of red pepper flakes over the eggs.
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Serve
Recipe Notes
Pro Tip: Slices of crusty bread and Turkish tea go very well with Spinach and Poached Eggs dish.
