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–+ servings
Spinach with runny yolk eggs in a pan.
4.93 from 14 votes

Spinach and Eggs Breakfast Recipe

By Zerrin & Yusuf
Spinach and eggs is a classic Turkish-style dish that comes together with just a few simple ingredients. It’s quick to make, satisfying, and great for breakfast, brunch, or a light dinner.
Yields: 4 servings
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PREP 5 minutes
COOK 15 minutes
TOTAL 20 minutes

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INGREDIENTS
  

  • 3 tablespoons olive oil
  • 1 large onion diced
  • 1 tablespoon tomato paste
  • 1 pound spinach washed well and roughly chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ tablespoon lemon juice
  • 4 eggs
  • ½ teaspoon red pepper flakes (pul biber)

INSTRUCTIONS
 

  • In a large skillet, heat olive oil over medium heat. Add in onions and cook until transparent, about 5 minutes. Add in tomato paste, stir well.
  • Add in the fresh spinach and season with salt and black pepper. Stir gently as the leaves wilt and the water evaporates. Cook for about 10 minutes, stirring occasionally. Squeeze lemon over them.
  • Make 4 wells in the spinach mixture when it is tender enough. Crack an egg into each well. Cook for 3-4 minutes until the egg whites are set.
  • Sprinkle a pinch of salt, black pepper and pul biber on each egg. Squeeze extra lemon if you like.
  • Serve hot.

NOTES

  1. Before adding the eggs in the pan, make sure the water released by spinach evaporates. If it is still watery in the pan, cook for another 5 minutes. Then add the eggs.
  2. You can use canned spinach but drain it well.
  3. You can use frozen spinach as well, but thaw it first and drain well.
  4. If you want to make spinach and eggs scramble, whisk eggs with a little heavy cream and pour it over the spinach in the pan. Cook it, stirring constantly.
  5. If you have leftovers, keep them in the fridge in an airtight container for 1-2 days. Reheat them in a pan on low heat. You can even crack another egg on it if you want to increase the amount.

NUTRITION

Calories: 202kcalCarbohydrates: 9gProtein: 9gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 164mgSodium: 480mgPotassium: 799mgFiber: 3gSugar: 3gVitamin A: 11008IUVitamin C: 36mgCalcium: 149mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Breakfast
Cuisine Turkish
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