Ispanaklı Yumurta, meaning “eggs with spinach,” is a Turkish dish of perfectly poached eggs in a bed of spiced spinach, tomatoes, and Turkish sweet pepper paste. A delightful Mediterranean breakfast, lunch, or dinner!
Turkish cuisine is as dear to me as my native Persian dishes—from this comforting spinach and eggs dish and beyond. I have traveled more times to Turkey than any other country, primarily due to its cuisine and, of course, its wonderful hospitality and weather!
One of the many things the Turks excel in is breakfast. A stunning variety of dishes greet you at breakfast time, which they call kahvaltı. The table is full of dishes of every size, with fresh tomatoes, cucumbers, and olives; varieties of cheeses and cold cuts; baskets of freshly baked bread; fruit jams and clotted cream; sujuk (Turkish sausage); Borek (cheese rolls); and at least one egg-dish, such as Menemen (Turkish Scrambled Eggs with Tomatoes).
My personal favorite of the egg options is Ispanaklı Yumurta, a dish made with sauteed spinach in a tomato and sweet pepper sauce with eggs nestled and perfectly poached in the mixture. And though it boasts a deeply savory, rich flavor, it takes just 35 minutes!
Table of Contents
- What is Ispanaklı Yumurta?
- Turkish Spinach and Eggs Ingredients
- Ingredient Spotlight
- How to Make Turkish-Style Spinach and Eggs
- Variations to this Spinach and Eggs Recipe
- How to Serve Turkish Spinach and Eggs
- More Mediterranean Egg Recipes
- Mediterranean Diet Starter Kit
- Turkish Spinach and Eggs (Ispanaklı Yumurta) Recipe
What is Ispanaklı Yumurta?
Ispanaklı Yumurta, pronounced “is-pan-a-klu yu-mur-tah,” is a traditional Turkish dish consisting of eggs gently poached in a garlicky and spicy spinach and tomato mixture. Onions and garlic are sauteed to release the aroma, then warming spices such as cumin and smoked paprika are added to elevate the flavors.
Turkish sweet red pepper paste, known as Tatli Biber Salçasi, adds a deeply bright and savory umami quality—like the red pepper version of tomato paste. Grated tomatoes and baby spinach add freshness. The mixture is cooked until the flavors have combined and the spinach has wilted, and then eggs are cracked into holes in the mixture to cook.
You may be thinking that this dish reminds you of shakshuka, the North African poached egg dish. And in some ways you would be correct: it certainly looks similar! However, this dish has a different flavor profile due to the spinach and red pepper paste, rather than the sauciness and tomato-heavy flavor of shakshuka.
Spinach brings about an earthy flavor and the Tatli Biber Salçasi adds a pleasantly sharp and appetizing spiciness to the dish.
Turkish Spinach and Eggs Ingredients
This is a simple dish with humble ingredients, yet so comforting and flavorful. You’ll need:
- Extra Virgin Olive Oil: Use any good quality extra virgin olive oil you have—I like our smooth and buttery Italian Nocellara.
- Eggs: Use 4 eggs to feed 2-4 people.
- Baby Spinach: The delicate, sweet and small leaves work perfectly, but you can use standard spinach (thoroughly wash and trim it).
- Onion and Garlic: Provide the rich aromatics for the sauce.
- Smoked Paprika and Cumin Powder: Create a smoky and musky flavor profile. You can stock up on both at our spice shop.
- Tatli Biber Salçasi (Turkish Red Pepper Paste): You can usually find this paste at Middle Eastern supermarkets, make your own, or order online.
- Tomatoes: Use 2 medium firm tomatoes, since they are grated for the sauce.
- Salt & Pepper: Enhance the flavor.
- Aleppo Pepper: These dried red pepper flakes, also known as pul biber, are used as a garnish once the eggs are cooked. You can learn more about it in our guide What Is Aleppo Pepper And How To Use It, and stock up at our shop. Or substitute with standard red pepper flakes.
- Fresh Parsley: Used as a garnish to add freshness.
Ingredient Spotlight
Biber Salçası is a crimson-red paste that resembles tomato paste but is actually made from red peppers, salt, and olive oil. It is an integral part of Southern Turkish cuisine and is used in many dishes including as a marinade base for kebabs. It essentially takes the place of tomato paste in many dishes, but with a piquancy from the red peppers.
Turkish red pepper paste can often be found in two varieties. The sweet version is Tatli Biber Salçasi and the hotter version is Aci Biber Salçasi. This recipe uses the milder sweeter version, but feel free to use the hotter version if you prefer.
Alternatively, add some red chili flakes to the spinach mixture while cooking to add some heat to the dish.
- READ MORE: Turkish Red Pepper Paste (Biber Salçası)
- BEST SUBSTITUTE: Tomato paste, ½ teaspoon Aleppo Pepper, and an extra ¼ teaspoon smoked paprika.
How to Make Turkish-Style Spinach and Eggs
You may think of scrambled eggs when you hear spinach and eggs, but frying them in the spinach mixture means you get the perfectly runny yolks! Here’s how it’s done:
- Get ready: Finely dice 1 onion. Crush 3 garlic cloves (or mince for a stronger flavor). Grate 2 medium tomatoes on the largest side of a box grater. Finely chop parsley leaves for garnish.
- Cook the onions and garlic: In a large cast iron skillet over medium-high heat, add 2 tablespoons olive oil. When it shimmers, add the onion and cook until golden, about 5 minutes. Then add the garlic and stir until the aroma is released, about 1 minute.
- Add the spices and red pepper paste: Add ½ teaspoon cumin and ¼ teaspoon smoked paprika and stir until evenly coated. Follow with 2 tablespoons of Turkish red pepper paste and stir until evenly distributed.
- Add tomatoes and wilt the spinach: Stir in the grated tomatoes and follow with 10 ounces baby spinach and ⅓ cup water. Add the spinach a couple of handfuls at a time and stir until wilted. Continue cooking the mixture until the spinach has fully wilted and the flavors have integrated in the sauce, about 10 minutes. Taste and add salt and pepper to your liking.
- Add the eggs: Turn the heat to medium-low. Using a wooden spoon, make 4 evenly spaced wells in the tomato mixture and gently crack an egg into each indentation. Season each egg with a bit of salt. Cover the pan and cook until the eggs have set to your liking, about 5 to 7 minutes.
- Garnish and serve: Remove the lid and sprinkle on ½ teaspoon Aleppo pepper and the chopped parsley over top. Serve immediately.
Variations to this Spinach and Eggs Recipe
This humble dish does not need to be perfect, feel free to tweak it according to what you have on hand. Some ideas:
- Simplify it: I have eaten this dish without the Turkish sweet pepper paste or tomatoes while traveling around Turkey. Feel free to leave these elements out.
- Add tangy creaminess: Sprinkle some feta over the dish before serving to add another dimension.
How to Serve Turkish Spinach and Eggs
You can eat Ispanaklı Yumurta for breakfast, brunch, lunch, or dinner! Whenever you eat it, this dish is best served with some bread. Eat it with Simit (Turkish Sesame Bread Rings) as it is in Turkey, Pita or Challah bread to scoop up the sauce.
I also like to eat this dish with a side of yogurt such as whole milk Greek yogurt or Tzatziki.
How to Store: You can store leftovers in the fridge for up to two nights. Let the Ispanakli Yumurta cool down completely and place it in an airtight container before refrigerating.
To reheat: Warm it gently on the stovetop, adding a little water if needed.
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Turkish Spinach and Eggs (Ispanaklı Yumurta)
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 onion, finely diced
- 3 garlic cloves, crushed or minced
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- 2 tablespoons Turkish sweet red pepper paste (Tatli Biber Salçasi, see note for substitution)
- 2 medium tomatoes, grated on the largest side of a box grater
- 10 ounces fresh baby spinach
- Kosher salt
- Black pepper
- 4 large eggs
- ½ teaspoon Aleppo pepper
- Finely chopped fresh parsley, for garnish
Instructions
- Cook the onions and garlic: In a large cast iron skillet over medium-high heat, heat the olive oil. When it shimmers, add the onion and cook until golden, about 5 minutes. Then add the garlic and stir until the aroma is released, about 1 minute.
- Add the spices and red pepper paste: Add the cumin and smoked paprika and stir until evenly coated. Follow with the Turkish red pepper paste and stir in until evenly distributed.
- Add tomatoes and wilt the spinach: Stir in the grated tomatoes, ⅓ 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 and pepper.
- Add the eggs: Turn the heat to medium-low. Using a wooden spoon, make 4 evenly spaced wells in the tomato mixture and gently crack an egg into each indentation. Season each egg with a bit of salt. Cover the pan and cook until the eggs have set to your liking, about 5 to 7 minutes.
- Garnish and serve: Remove the lid and sprinkle on the Aleppo pepper and fresh parsley over top. Serve immediately.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, paprika, and Aleppo pepper used in this recipe.
- To substitute the Red Pepper Paste: Mix together 2 tablespoons tomato paste with ½ teaspoon Aleppo Pepper. Increase the smoked paprika to ½ teaspoon.
- Serving suggestions: Serve with Greek yogurt and some bread, like Simit (Turkish Sesame Bread Rings), Pita or Challah.
- Storage: Cover and store leftovers in the fridge for up to two nights. Let the Ispanakli Yumurta cool down completely and place in an airtight container before refrigerating.
