Turkish Recipes

Poached eggs with sauteed spinach (Ispanaklı Poşe Yumurta)

This is my recipe for fusing two of my favorite foods: sauteed spinach with eggs, for which spinach and onions are fried in a wide shallow pot or pan, and eggs are cracked in spinach in small pockets to go perfectly with liquid egg yolks and çılbır boil These are poached eggs that are served with garlic yogurt and topped with olive oil and paprika sauce. And I have to say it's a good combination with exciting twists. You can use any type of green you want or have; Spinach, beet greens (see recipes here and here), power greens, etc.

1 bunch of spinach, chopped or 3 cups of greens

1 small onion, finely chopped

1 clove of garlic, minced or minced

2-3 sweet or spicy peppers, chopped

2-3 tbsp olive oil

salt and pepper

red pepper flakes

1/2 cup of yogurt

1-3 eggs

1 tbsp vinegar

2 teaspoons of salt

-Fill a small saucepan or saucepan with water, salt, and vinegar and set it on low to medium heat. This is for poaching eggs. For poaching eggs, the water should be hot, but never boil. If there is even a slight sign of movement on the surface, reduce the heat and wait for a smooth surface.

– In the meantime, heat a pan and add olive oil.

-Sawn onions soft and add paprika and garlic.

– Stir for 3-4 minutes and add green and cook on medium to high heat until wilted.

-Season with salt and black pepper, and if you like, pepper flakes.

-For poaching: place eggs one at a time in a small bowl and slowly and carefully slide them into the water to prevent whites from scattering around. Depending on the size of your pot, don't cook more than two eggs at a time. Approx. 2-3 minutes for soft egg yolks and 4-5 minutes for boiled egg yolks.

– Place the sauteed vegetables on a plate, top with yogurt and then with poached eggs.

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

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