Poached Eggs with Sautéed Spinach (Ispanaklı Poşe Yumurta)

Turkish
Poached Eggs with Sautéed Spinach (Ispanaklı Poşe Yumurta)

This is my recipe for combining two of my favorite comfort foods: sautéed spinach with eggs, whereby the spinach is sautéed with onions in a large, shallow pot or pan and the eggs are broken into little pockets in the spinach to cook a la perfection with runny yolks and crazy, which are poached eggs served with garlic yogurt and drizzled with olive oil and paprika sauce. And I have to say, it's a nice combination with exciting twists. You can use any type of vegetables you want or have; spinach, chard (see recipes here and here), green vegetables, etc.

1 bunch chopped spinach or 3 cups any greens

1 small onion, finely chopped

1 clove garlic, minced or minced

2-3 sweet or hot peppers, chopped

2-3 tablespoons of olive oil

salt and pepper

chili pepper pieces

1/2 cup yogurt

1-3 eggs

1 tablespoon of vinegar

2 teaspoons of salt

-Fill a saucepan or pot with water, salt and vinegar and place over medium-low heat. This is for cooking eggs. To cook poached eggs the water must be hot but never boiling. If you notice even a slight movement on the surface, you need to lower the heat and wait until the surface is smooth.

-Meanwhile heat a pan and add the olive oil.

-Fry onions until soft and add peppers and garlic.

-Stir for 3-4 minutes and add the greens and cook over medium-high heat until wilted.

-Season with salt and black pepper and, if desired, pepper flakes.

-For poaching: break the eggs one at a time into a small bowl and slide it slowly and gently into the water to prevent the egg whites from dispersing. depending on the size of the pan, cook no more than two eggs at a time. About 2-3 minutes for soft, runny egg yolks and 4-5 for cooked egg yolks.

-Arrange the sautéed vegetables on a plate, garnish with the yogurt and then with the poached eggs.

-Season with salt, pepper and/or hot sauce.

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