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!
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, 1/2 teaspoon Aleppo Pepper, and an extra 1/4 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:
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. Browse all Mediterranean recipes.
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