Ispanaklı Yumurta Recipe (Turkish Spinach and Eggs)
This Ispanaklı Yumurta recipe is proof that the simplest combinations are often the best. Sautéed spinach and carrots simmered in a light tomato sauce, then topped with eggs poached right on top until perfectly set — this Turkish style spinach and eggs dish is comforting, nutritious and ready in under 20 minutes.
This is the kind of meal Turkish home cooks make on a weeknight with whatever vegetables are in the fridge. Humble ingredients, minimal effort and a result that is genuinely satisfying. Serve it with a spoonful of yogurt on the side and you have a complete, balanced meal.
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What is Ispanaklı Yumurta?
Ispanaklı Yumurta literally translates to “spinach with eggs” in Turkish. It belongs to a popular category of Turkish home cooking where vegetables are sautéed and simmered, then finished with eggs cracked directly into the pan and gently cooked until just set. This Ispanaklı Yumurta recipe uses spinach and shredded carrot in a light tomato base, similar in spirit to the more famous Menemen but built around spinach instead of tomatoes and peppers.
Why You’ll Love This Ispanaklı Yumurta Recipe
- Ready in under 20 minutes
- One pan, minimal cleanup
- Naturally vegetarian and gluten free
- Packed with spinach and carrots for a nutritious boost
- Great for breakfast, lunch or dinner
- Budget friendly with simple pantry ingredients
Ingredients
Serves 3–4
- 1 bunch spinach, washed and roughly chopped
- 1 medium onion, diced
- 2 carrots, shredded
- 4–6 eggs
- 2 tbsp tomato paste
- About 1 cup water, added gradually
- Olive oil for cooking
- Salt and black pepper to taste
Turkish Spinach and Eggs
Course: Breakfast, DinnerCuisine: TurkishDifficulty: Easy4
servings5
minutes15
minutes210
kcal20
minutesIngredients
1 bunch spinach, washed and roughly chopped
1 medium onion, diced
2 carrots, shredded
4–6 eggs
2 tbsp tomato paste
About 1 cup water, added gradually
Olive oil for cooking
Salt and black pepper to taste
Directions
- Sauté the onion and carrot
Heat a drizzle of olive oil in a wide pan over medium heat. Add the diced onion and cook for a couple of minutes, then add the shredded carrots. Cook together for about 10 minutes, stirring occasionally, until the carrots have softened. - Build the sauce
Add the tomato paste and about 1/2 cup of water. Stir well to combine and let the tomato paste loosen into a light sauce. - Add the spinach
Add the chopped spinach to the pan. Cover with a lid and let it cook for about 1 minute so the spinach wilts down. Add the remaining 1/2 cup of water, stir gently and cover again for another minute, letting everything come together into a soft, saucy base. - Add the eggs
Season with salt and pepper. Crack the eggs directly on top of the spinach mixture, spacing them evenly around the pan. Cover with the lid and let the eggs cook gently until the whites are fully set but the yolks are still soft — this usually takes 3–5 minutes depending on your stove. Watch closely so you don’t overcook them. - Serve and enjoy
Serve straight from the pan or plate it up. A spoonful of plain yogurt on the side balances the dish beautifully. Afiyet olsun! 🍽️
Notes
- Don’t skip the lid. Covering the pan while the eggs cook is what gently steams the whites without overcooking the yolks. Keep an eye on it toward the end.
- Add water gradually. Adding it in two stages, as described, keeps the texture saucy rather than watery and helps the spinach wilt down evenly.
- Use fresh spinach if possible. It wilts beautifully into the sauce and gives the best texture, though frozen spinach (thawed and drained) works in a pinch.
- Serve immediately. This dish is best enjoyed right when the eggs are perfectly set — it doesn’t hold well once the yolks firm up.
How to Serve Ispanaklı Yumurta
- With a side of plain yogurt — the classic Turkish pairing
- With fresh crusty bread for dipping into the yolks
- As a light dinner alongside a simple salad
- For breakfast or brunch Turkish style
Storage: Best enjoyed fresh. The vegetable base can be made ahead and refrigerated for up to 2 days — just reheat and add the eggs fresh when ready to serve.
