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5.0 from 12 votes

Turkish Spinach and Eggs (Ispanaklı Yumurta)

Eat breakfast like the Turkish do by making this easy one-skillet dish with eggs gently poached in a simmering mixture of spinach, tomatoes, onions, and garlic. With a dash of Turkish red pepper paste and a few warm spices, you have created a nutritional and healthy breakfast.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Calories: 1685 kcal
Course: Breakfast
Cuisine: Turkish

Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 onion, finely diced
  • 3 garlic cloves, crushed or minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons Turkish sweet red pepper paste (Tatli Biber Salçasi, see note for substitution)
  • 2 medium tomatoes, grated on the largest side of a box grater
  • 10 ounces fresh baby spinach
  • kosher salt
  • black pepper
  • 4 large eggs
  • 1/2 teaspoon Aleppo pepper
  • Finely chopped fresh parsley, for garnish

Instructions

    Cup of Yum
  1. Cook the onions and garlic: In a large cast iron skillet over medium-high heat, heat the olive oil. When it shimmers, add the onion and cook until golden, about 5 minutes. Then add the garlic and stir until the aroma is released, about 1 minute.
  2. Add the spices and red pepper paste: Add the cumin and smoked paprika and stir until evenly coated. Follow with the Turkish red pepper paste and stir in until evenly distributed.
  3. Add tomatoes and wilt the spinach: Stir in the grated tomatoes, 1/3 cup water and a couple big handfuls of baby spinach. Stir until the spinach wilts, then continue adding the spinach a couple of handfuls at a time until all the spinach has wilted. Continue stirring until the spinach is fully wilted and the flavors have integrated in the sauce, about 7 minutes longer. Season with a pinch of salt and pepper.
  4. Add the eggs: Turn the heat to medium-low. Using a wooden spoon, make 4 evenly spaced wells in the tomato mixture and gently crack an egg into each indentation. Season each egg with a bit of salt. Cover the pan and cook until the eggs have set to your liking, about 5 to 7 minutes.
  5. Garnish and serve: Remove the lid and sprinkle on the Aleppo pepper and fresh parsley over top. Serve immediately.

Notes

  • Mix together 2 tablespoons
  • tomato paste with 1/2 teaspoon
  • Aleppo Pepper.
  • Increase the smoked paprika to 1/2 teaspoon.
  • Serve with Greek yogurt and some bread, like
  • Simit (Turkish Sesame Bread Rings),
  • Pita
  • or
  • Challah
  • .
  • Cover and store leftovers in the fridge for up to two nights. Let the
  • Ispanakli Yumurta cool down completely and place in an airtight container before refrigerating.
  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, paprika, and Aleppo pepper used in this recipe.
  • To substitute the Red Pepper Paste: Mix together 2 tablespoons tomato paste with 1/2 teaspoon Aleppo Pepper. Increase the smoked paprika to 1/2 teaspoon.
  • Serving suggestions: Serve with Greek yogurt and some bread, like Simit (Turkish Sesame Bread Rings), Pita or Challah.
  • Storage: Cover and store leftovers in the fridge for up to two nights. Let the Ispanakli Yumurta cool down completely and place in an airtight container before refrigerating.

Nutrition Information

Calories 168.5kcal (8%) Carbohydrates 8.9g (3%) Protein 8.7g (17%) Fat 11.7g (18%) Saturated Fat 2.4g (12%) Polyunsaturated Fat 1.8g Monounsaturated Fat 6.8g Trans Fat 0.02g Cholesterol 163.7mg (55%) Sodium 127.8mg (5%) Potassium 663.4mg (19%) Fiber 3g (12%) Sugar 3.3g (7%) Vitamin A 7535.4IU (151%) Vitamin C 31.1mg (35%) Calcium 114.9mg (11%) Iron 3.2mg (18%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 1685

% Daily Value*

Calories 168.5kcal 8%
Carbohydrates 8.9g 3%
Protein 8.7g 17%
Fat 11.7g 18%
Saturated Fat 2.4g 12%
Polyunsaturated Fat 1.8g 11%
Monounsaturated Fat 6.8g 34%
Trans Fat 0.02g 1%
Cholesterol 163.7mg 55%
Sodium 127.8mg 5%
Potassium 663.4mg 14%
Fiber 3g 12%
Sugar 3.3g 7%
Vitamin A 7535.4IU 151%
Vitamin C 31.1mg 35%
Calcium 114.9mg 11%
Iron 3.2mg 18%

* Percent Daily Values are based on a 2,000 calorie diet.