Turkish Eggs with Spinach and Yogurt Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g spinach leaves
- 60 g butter
- 3 shallot (s), cut into rings
- 2 cloves garlic)
- 4 medium egg (s)
- 200 g yourt
- 1 teaspoon chilli flakes
- 0.5 teaspoon ½ cinnamon
- 0.5 teaspoon ½ pepper
- 0.5 teaspoon ½ sea salt
- 1 teaspoon paprika powder
Print Recipe
Pin Recipe Instructions
- Put the spinach in boiling salted water for 10 seconds, rinse with cold water, wring out as much as possible and chop up. Preheat the oven to 180 degrees. Melt 50 g butter in a large pan over medium heat. Sauté the shallots and garlic with the chilli, cinnamon, pepper and salt. Add the spinach and cook for 5 minutes.
- Grease an ovenproof dish with the remaining butter, distribute the spinach mixture in it and make 4 hollows. Beat an egg in each of them. Place the tin in the hot oven for 12-15 minutes until the egg white has hardened and the yolk is still runny.
- Season the yoghurt with paprika, salt and pepper and spread over the eggs. Bake the dish for another 4 minutes, until the yolks are also a little firmer.
- Fresh bread goes wonderfully with it, preferably Turkish flatbread.
- More international recipes are available here: https://reisespeisen.wordpress.com/
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