The combination of spinach and eggs can certainly delight your palates. I relished every single bite while eating this simple, yet delightful meal which holds a good standing in Turkish cuisine. My lovely mother graciously shared this recipe with me (as always) when I inquired about it. I personally had made spinach with eggs before, but never this good! I think I was leaving out the cumin and onions. This same recipe can also be prepared with the addition of ground meat which will be posted on my blog on another date. A piece of bread and yogurt can make a great accompaniment to this dish.
The spinach was purchased from the farmer’s market in Houston this weekend along with some other fresh and organic vegetables. I am working on a few more recipes involving the vegetables I bought at the farmer’s market. Now that I have some breathing room from work (for a while anyway), I look forward to documenting and sharing some more of my favorite, healthy and delicious recipes.
On another note, I would just like to remind those of you interested to enter my contest for the Non-stick Calphalon Omelette Set giveaway! A lucky winner will receive the prize! Check my previous post.
2 bunches spinach (approx. 2 lb with stems)
1 medium shallot (chopped)
1 small garlic clove (chopped)
2 tbsp olive oil
¾ tsp salt
¼ tsp black pepper
½ tsp red pepper flakes
½ tsp cumin
Wash the spinach in cold water thoroughly. Discard the stems.
Chop the spinach roughly.
Heat olive oil in a medium non-stick pan. Add the shallots and garlic. Cook for 3 minutes. Add the spinach in the pan. The spinach will wilt in the heat. When it starts to wilt, add the salt, black pepper, red pepper flakes and cumin. Stir to integrate all the ingredients. The spinach should wilt and reduce in size. Break four eggs on top of the spinach. Sprinkle the top of the eggs with a pinch of salt, black pepper and red pepper flakes. Cover for 3-4 minutes and continue to cook under medium heat. Remove cover and cook for another 2 minutes until most of the water evaporates. Serve with bread and yogurt.