There are many variations of this dish across Turkey; some also feature minced beef or lamb, and others include a dollop of yoghurt.
- 60 ml (¼ cup) olive oil
- 1 large onion, chopped
- 1 large red onion, chopped
- 2 bunches English spinach, trimmed, chopped
- 6 eggs
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat oil in a large, heavy-based frying pan over medium heat. Add onions and cook for 5 minutes or until softened. Add spinach and ½ tsp salt, and cook for a further 3 minutes or until wilted. Season with pepper.
Make 6 indentations in the mixture. Crack an egg into each, cover and cook for 5 minutes or until eggs are cooked to your liking.
As seen in Feast Magazine, Issue 13, pg55.
Photography by Christopher Ireland