Ispanaklı Yumurta, Meaning “eggs with Spinach"

• total time: 14 minutes

Ingredients

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

Directions

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