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Eggs with Spinach

Sample Dishes from Turkish Cuisine

Eggs with Spinach (Ispanaklı Yumurta)

Spinach--750 grams
Onion3 medium size225 grams
Oil4 tablespoons40 grams
Salt2 teaspoons12 grams
Black pepper½ teaspoon1 gram
Eggs6300 grams


Wash the spinach. Peel the onions and finely chop. Put the oil, onions and the salt in a shallow pan, cover and sautè over low heat for 7-8 minutes, stirring occasionally. Chop the spinach half a centimeter thick, add to the onions, cover and simmer for about 10 minutes until tender. Add half the black pepper, stir and make enough holes for the number of eggs. Wash the eggs, break them one by one into a separate dish to check their freshness and place in the holes. Season with the remaining black pepper, cover and cook for about 5 minutes until the whites harden.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy164 cal
Protein8.6 g
Fat12.0 g
Carbohydrates6.9 g
Calcium112 mg
Phosphorus135 mg
Zinc2 mg
Sodium907 mg
Vitamin A6997 iu
Thiamine0.12 mg
Riboflavin0.27 mg
Niacin0.61 mg
Vitamin C23 mg
Cholesterol247 mg


It is made in almost all regions of Turkey. Served at lunch or dinner along side rice pilaf, macaroni and cheese or börek (pastry). Yogurt or cacık is appropriate as the third course. When eggs with spinach is prepared, spinach with thin stems and lots of leaves should be used.