Ispinakli Yumurta

(Egg with Spinach)




Onions 3 medium size 225 g
Oil 3 1/2 tablespoons 40 g
Spinach 1 bucnh 750 g
Salt 2 teaspoons 12 g
Black pepper 1/2 teaspoon 1 g
Eggs 6 medium size 300 g
Red pepper 1/2 teaspoon 1 g


Saute' finely chopped onions in oil for 5 minutes in a pan stirring occasionaly. Add coarsely chopped spinach. Cover and cook for a few minutes or until tender; stir occasionally. Season with salt and pepper. Make 6 egg-size hole. Slip one egg into each hole. Sprinkle with red pepper. Cover and cook over low heat for 5 minutes or until whoites are set. Serve hot.

6 servings

Nutritive Value (Approx. per serving):

Energy164 cal
Protein86 g
Fat12.0 g
Carbohydrate6.9 g
Calcium112 mg
Iron3.73 mg
Phosphorus135 mg
Zinc 2 mg
Sodium907 mg
Vitamin A6997 iu
Thiamin (B1)0.13 mg
Riboflavin (B2)0.31 mg
Niacin0.61 mg
Vitamin C46 mg
Cholesterol    247 mg

Regional Characteristics :

     It is a delicious and attractive combination of egg and spinach, popular in every part of the country, served for lunch or supper usually with pilaf, cheese macaroni or noodles, or börek. Yogurt or cacik is served with this dish.

Soups Meats Pilafs Chicken Vegetables Fishs Dolmas and Sarmas
Eggs Legumes Salads Dessert Hoshafs Beverages Böreks, Mantis and Çöreks