Ispanaklı Yumurta, meaning “eggs with spinach,” is a Turkish dish of perfectly poached eggs in a bed of spiced spinach, tomatoes, and Turkish sweet pepper paste. A delightful Mediterranean breakfast, lunch, or dinner! * 2 tablespoon oluve oil * 1 onion, thinly sliced * 4 garlic cloves, crushed * 1/2 teaspoon paprika * 1/2 teaspoon cumin powder * 2 tablespoon turkish sweet pepper paste * 1 big tomatoes grated * 10 ounces fresh baby spinach * salt to taste * 4 large eggs * 1/2 teaspoon sumac * 1/2 tsp Aleppo pepper * 2 tbsp butter * In a pan over medium-high heat, heat the olive oil. When it shimmers, add the onion and cook until soft . Then add the garlic and stir until the aroma is released, about 1 minute. * Add the cumin and paprika and stir until evenly coated. Follow with the Turkish red pepper paste and stir in until evenly distributed. * 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 * Add the eggs Cover the pan and cook until the eggs have set to your liking, about 5 to 7 minutes. * While the egg is cooking melt butter in a small pan and add sumac and Aleppo pepper mix it well * After egg is cooked Remove the lid and add the butter on top and serve hot
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