Turkish Eggs with Spinach, Chilli & Yoghurt Cream
A Total one pot wonder! Gluten free, these eggs will have you coming back for more!
TURKISH EGGS WITH SPINACH, CHILLI AND YOGHURT CREAM
Breakfast, lunch or dinner, this is an absolute cracker of a dish. It requires few ingredients and is extremely quick to make. For a dairy free version, just leave the Turkish cream out, but if you don’t have to leave it in! The yoghurt cream really ties this dish together, making it a perfect meal. A great start to the day to provide you with long-lasting energy, keeping you sustained all morning.
2 bunches spinach, stalks removed or 500 g frozen spinach, defrosted
50 g butter, plus extra to grease
3 large shallots, finely sliced
2 garlic cloves, finely chopped
½ tsp cinnamon
1 tsp chilli flakes
200 g Greek-style yoghurt
80 ml pure, double or heavy cream
½ tsp sweet paprika
Salt and pepper
Generously butter a medium ovenproof dish and spread the spinach mix evenly over the base. Make 4 little wells in the spinach and crack the eggs. Bake for 12 minutes then check for doneness. The eggs should be starting to set, but still very runny.
Blanch small batches of the spinach leaves in plenty of boiling salted water for 10 seconds. Refresh in cold water and then squeeze out as much water as possible. Loosen clumps of the spinach and chop it finely.
Heat the butter in a large frying pan. Add the shallots, garlic and spices and season with salt and pepper. Sauté over medium heat until soft. Add the spinach and cook for 5 minutes, or until the spinach is soft.
Mix the yoghurt with the cream, paprika, salt and pepper. Spoon over the eggs and return to the oven for 4 minutes or until the eggs are cooked to your liking. Serve immediately with warm crusty bread.