Ispanakli Yumurta; Eggs with spinach and onions; delicious for a weekend brunch or a lovely lunch

I have two small children and they love eggs. They are Ok with spinach though they need something else next to it that is more attractive. Eggs work well in that respect and they also get to have two vegetables, onion and spinach with a good appetite.

This is a very delicious, easy and healthy recipe and works as a treat for a weekend brunch or everyday lunch. A dollop of plain yoghurt by the side really complements this dish. As a variety, you can add some grated cheese of your choice over the egg & spinach, just a couple of minutes before you turn the heat off.

Serves 2
Preparation time: 10 minutes Cooking time: 10 minutes

400gr/14oz fresh spinach leaves, washed
1 small onion, finely chopped
2 medium eggs
30ml/2tablespoon olive oil
Salt and ground pepper to taste
½ teaspoon cumin – optional-
½ teaspoon red pepper flakes – optional-

A dollop of plain yoghurt and crusty bread to serve

Heat the olive oil in a shallow pan and sauté the onions for 3-5 minutes, until they are softened. Add the spinach and let it wilt gently for 1-2 minutes, with giving a gently stir. Season with salt and pepper.

Make two hollows in the spinach mixture and drop the eggs. Cook until the whites are firm but the yolks remain soft. Sprinkle ground cumin and red pepper flakes over the eggs (if you are using). Serve immediately with plenty of crusty bread and a dollop of yoghurt by the side.

Eggs with spinach and onions; with red pepper flakes, pul biber over the top, it is a delicious treat.

Afiyet Olsun,

Ozlem