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Turkish-Style Eggs and Spinach

Turkish-Style Eggs and Spinach

By Courtney HillNovember 14, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    30 minutes
  • Rating

The Turkish spinach and egg dish known as ispanakli yumurta resembles Middle Eastern shakshuka, but spinach takes the place of a tomato-based sauce. Prepackaged baby spinach makes the recipe quick to prepare—the key is to cook it very briefly so it doesn’t become watery. Frozen spinach also works well; just thaw it, drain it in a colander and, if it’s still very wet, pat it dry with paper towels. This dish often is served with yogurt. We stir some in with the spinach to create a rich, creamy sauce that won’t break under moderate heat. Serve flatbread alongside.

Ingredients
  • 2

    tablespoons salted butter

  • 1

    tablespoon extra-virgin olive oil, plus more to serve

  • 1

    medium yellow OR red onion, finely chopped

  • Kosher salt and ground black pepper

  • 2

    medium garlic cloves, minced

  • ½

    teaspoon ground cumin

  • ¼

    teaspoon red pepper flakes OR ½ teaspoon Aleppo pepper

  • 1

    1-pound container baby spinach OR 1-pound bag frozen chopped spinach, thawed, drained in a colander and patted dry (see headnote)

  • ½

    cup plain whole-milk Greek yogurt

  • 6

    large eggs

  • Optional garnish: Crumbled feta cheese OR hot sauce OR both

Step 1

In a large Dutch oven over medium-high, heat the butter and oil until the butter melts. Add the onion and ½ teaspoon each salt and black pepper. Cook, stirring often, until softened but not brown, 5 to 7 minutes. Add the garlic, cumin and pepper flakes; cook, stirring, until fragrant, about 30 seconds.

Step 2

If using fresh spinach, add it a large handful at a time, stirring to slightly wilt before each addition. Add the yogurt and ½ teaspoon salt. Cook until the spinach is just wilted and deep green and the yogurt is mostly incorporated, about 2 minutes. If using frozen spinach, add it to the pot, along with the yogurt and salt, and stir until combined.

Step 3

Reduce to medium and use the back of a spoon to form 6 evenly spaced wells in the spinach, each about 2 inches wide and deep enough that the bottom of the pot is visible. Crack 1 egg into each, then sprinkle with salt and black pepper. Cover and cook until the egg whites are set but the yolks are still runny, 3 to 5 minutes, rotating the pot about halfway through for even cooking. Serve drizzled with additional oil.

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