Turkish Spinach and Egg Skillet

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Beloved across Turkish home kitchens, this one-pan dish features fresh spinach wilted with onions, tomatoes, and Aleppo pepper, then topped with whole eggs and gently cooked under a lid until the whites are set. Served straight from the skillet with plenty of crusty bread, it is a comforting, protein-rich meal perfect for breakfast, brunch, or a light dinner.

Nutrition Facts

Per serving (estimated)

• 265 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 9 gCarbs
• 3 gFiber
• 3 gSugar
• 15 gProtein
• 520 mgSodium
• 780 mgPotassium
• 190 mgCalcium
• 4.5 mgIron
• 28 mgVitamin C
• 780 mcgVitamin A

Ingredients

For the spinach base

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 medium ripe tomatoes, grated (or 3 tablespoons tomato paste)
• 1 pound (450 g) fresh baby spinach, rinsed and tough stems removed
• 1 teaspoon Turkish red pepper flakes (or Aleppo pepper)
• 1/2 teaspoon ground black pepper
• 3/4 teaspoon fine sea salt, divided

For finishing

• 6 large eggs, cold from the refrigerator
• 1/2 cup (60 g) crumbled feta cheese (optional)
• 1 tablespoon unsalted butter
• 2 tablespoons chopped fresh dill or flat-leaf parsley, to serve

Directions

1. Heat the olive oil in a 10-inch (25 cm) nonstick or cast-iron skillet over medium heat. Add the chopped onion and cook, stirring occasionally, for 5 to 6 minutes until soft and lightly golden at the edges.
2. Stir in the grated tomatoes (or tomato paste), Turkish red pepper flakes, black pepper, and 1/2 teaspoon of the salt. Cook for 2 to 3 minutes until the mixture thickens into a rich red sauce and the oil begins to glisten at the edges.
3. Add the spinach in two or three large handfuls, tossing gently after each addition so it wilts into the sauce. Cook for 4 to 5 minutes, until all the leaves have collapsed and released their liquid, and the pan looks juicy but not soupy.
4. Use the back of a spoon to make 6 shallow wells in the spinach. Dot the butter over the surface and sprinkle the crumbled feta, if using, around the wells.
5. Crack one egg into each well. Season each yolk with a pinch of the remaining salt. Cover the skillet and cook over low heat for 5 to 7 minutes, until the whites are fully set but the yolks remain runny.
6. For firmer yolks, cook an additional 2 to 3 minutes, or briefly slide the skillet under a preheated broiler for 1 to 2 minutes to set the tops.
7. Remove from the heat, scatter fresh dill or parsley over the top, and let the skillet rest for 1 to 2 minutes so the eggs finish gently off the heat.
8. Serve the skillet directly at the table with plenty of warm crusty bread for scooping up the runny yolks and the silky spinach underneath.

Cook’s Notes

• Wilt the spinach in batches; an overflowing pan will steam the greens rather than cook them down into a silky, concentrated base.
• If using frozen chopped spinach (about 10 oz / 280 g), thaw it completely and squeeze out as much water as possible before adding to the pan.
• For a slightly richer flavor, swap the olive oil for equal parts olive oil and butter when sauteing the onions.
• Turkish red pepper flakes (Aleppo pepper) provide mild, fruity heat; substitute sweet paprika plus a small pinch of cayenne if Aleppo is unavailable.
• Cook the eggs to your preferred doneness – the traditional Turkish style keeps the yolks completely liquid so they mingle with the spinach as you eat.

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