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Spinach & eggs
Spinach & eggs
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Turkish-inspired breakfast: Onions, tomatoes, spinach, and eggs cooked with butter and spices. Served with bread and olives. Ready in under 30 minutes.
Ingredients:
  • 4 large ripe plum tomatoes
  • 3 tablespoons olive oil
  • 1 large onion halved and finely sliced
  • 2 cloves of garlic crushed
  • ¼ teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon coarse black pepper
  • 2 tablespoons Turkish sweet red pepper paste (tatlı biber salçası)
  • 400 g (14 oz) fresh spinach roughly chopped
  • 100–200 ml (3½–7 fl oz) water
  • 4 large eggs
  • 30 g (1 oz) unsalted butter
  • ½ teaspoon sumac
  • ½ teaspoon pul biber
  • 1 teaspoon finely chopped fresh parsley
  • Sea salt flakes and pepper to taste
Instructions:
  • In a large heatproof bowl, place tomatoes and cover them fully with boiling water. Let sit for a minute, then remove, cool, peel, and chop into quarters. Heat oil in a large frying pan, add onions and cook until crispy. Add garlic, cumin, smoked paprika, salt, and pepper. Stir in sweet red pepper paste, tomatoes, and their juices. Cook until tomatoes soften, then add spinach and 100ml water. Cook until wilted, adding more water if needed. Make spaces for eggs in the pan, crack eggs in, cover, and cook for 2 minutes. Melt butter, stir in sumac and pul biber, then drizzle over eggs. Season with salt, pepper, and parsley.

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