Turkish-Style Eggs and Spinach

配料

2 tablespoons salted butter

1 tablespoon extra-virgin olive oil, plus more to serve

1 medium yellow OR red onion, finely chopped

Kosher salt and ground black pepper

2 medium garlic cloves, minced

½ teaspoon ground cumin

¼ teaspoon red pepper flakes OR ½ teaspoon Aleppo pepper

1-pound container baby spinach OR 1-pound bag frozen chopped spinach, thawed, drained in a colander and patted dry (see headnote)

½ cup plain whole-milk Greek yogurt

6 large eggs

Optional garnish: Crumbled feta cheese OR hot sauce OR both

步骤

In a large Dutch oven over medium-high, heat the butter and oil until the butter melts. Add the onion and ½ teaspoon each salt and black pepper. Cook, stirring often, until softened but not brown, 5 to 7 minutes. Add the garlic, cumin and pepper flakes; cook, stirring, until fragrant, about 30 seconds.

If using fresh spinach, add it a large handful at a time, stirring to slightly wilt before each addition. Add the yogurt and ½ teaspoon salt. Cook until the spinach is just wilted and deep green and the yogurt is mostly incorporated, about 2 minutes. If using frozen spinach, add it to the pot, along with the yogurt and salt, and stir until combined.

Reduce to medium and use the back of a spoon to form 6 evenly spaced wells in the spinach, each about 2 inches wide and deep enough that the bottom of the pot is visible. Crack 1 egg into each, then sprinkle with salt and black pepper. Cover and cook until the egg whites are set but the yolks are still runny, 3 to 5 minutes, rotating the pot about halfway through for even cooking. Serve drizzled with additional oil.

备注

The Turkish spinach and egg dish known as ispanakli yumurta resembles Middle Eastern shakshuka, but spinach takes the place of a tomato-based sauce. Prepackaged baby spinach makes the recipe quick to prepare—the key is to cook it very briefly so it doesn’t become watery. Frozen spinach also works well; just thaw it, drain it in a colander and, if it’s still very wet, pat it dry with paper towels. This dish often is served with yogurt. We stir some in with the spinach to create a rich, creamy sauce that won’t break under moderate heat. Serve flatbread alongside.