Spinach and Eggs (Ispanaklı Yumurta)

Wash 8 spinach leaves and chop them finely (stems included). In a pan, sauté 1 diced onion in ½ tea glass (about 50 ml / 3 tbsp) of vegetable oil. Add the spinach on top. Add 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of Aleppo pepper flakes, and sauté everything together. Make a well in the center of the spinach, crack 1 egg into it, cover with a lid, and remove from heat once the egg is cooked.

About This Recipe

Spinach is packed with vitamins A, B, C, and E. It also contains phosphorus, iodine, and magnesium minerals. Its most notable quality is that it is an exceptionally iron-rich vegetable. There are two varieties of spinach: prickly and smooth-seeded.
Prickly spinach has angular, spiny seeds and lance-shaped leaves. It is more resistant to cold weather. Smooth-seeded spinach, on the other hand, has smooth seeds and broad leaves. The smooth-seeded variety is preferred both in Turkey and around the world. Spinach is a vegetable that must be washed very thoroughly before consumption. Because it has a taproot, mud that collects between the plant's leaves can only be cleaned after multiple washes. 

Drinking the water from boiled spinach is very beneficial. Face and neck masks made by dipping spinach into boiled milk are important for giving the skin a radiant glow and restoring its health. Overcooking spinach means destroying its vitamins — take care to keep it slightly underdone. Using olive oil while cooking and adding bulgur (cracked wheat) instead of rice will make the dish even more nutritious. Find creative alternatives to make sure children eat it regularly.

Spinach and Eggs (Ispanaklı Yumurta) is the most wonderful, most nutritious way to get kids to love spinach after our Spinach Balls recipe. Enjoy!