Cairns Recipe Blog Cooking in Cairns, an amateur cook with an emphasis on baking


Yumurtali Ispanak – Turkish Spinach and Egg

While this is not an authentic recreation (it omits minced beef/lamb) it is certainly a very tasty breakfast that is quick and easy to throw together. It can be made in any number of variations, and is really only limited by your imagination. Served on top of a slice of toasted crusty bread, or if you are watching your carbohydrate intake, plain on a plate, you can't go wrong.


  • 280g Spinach
  • 3 Eggs
  • 1 Onion (70g) finely diced
  • 1tsp ground cumin
  • 10g Ghee or Oil (ghee tastes better of course)
  • 100g minced beef or lamb (optional, and more authentic)


Step 1: Add the ghee/oil and onion to the frying pan and begin frying it off to caramelise, let it go nice and brown. Add the cumin and stir through well. If you are using minced meat, you cook it through now before adding the spinach.


Step 2: Pile on the spinach and gently let it wilt down and cook well. Stir it well through with the onion and cumin.


Step 3: Break the eggs over the spinach and cover with a lid and allow to cook through.

Step 4: Plate up and cover liberally with salt and pepper, then enjoy as you please.

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  1. Greetings from above. Did you get my messege that I left you regarding your lokum recipe?

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