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Vegetarian, Maghreb and Middle East

Turkish spinach and eggs with yogurt

Turkish spinach and eggs is a complete meal for 4 people, ready in 35 minutes, very easy to make, for about €1.70 per serving. Spinach wilts down with onion, tomatoes and sweet paprika, then eggs cook directly on top until just set. The key to getting it right is wilting the spinach in batches so it doesn't release too much water.

Spinach sautéed with onions and tomatoes, topped with eggs cooked right on top, the way it's made in Turkey, served with yogurt and bread.

Turkish spinach and eggs with yogurt
Total time
35 min
Difficulty
Very easy
Cost per person
€1.70
Calories per person
430 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall, Winter
The kids
They generally like it

This dish pairs soft, wilted spinach with the tang of tomatoes and a gentle kick from sweet paprika. The eggs cooked right in the pan give you a runny yolk that melts into the sauce, while a spoonful of plain yogurt on the side cools everything down. It's simple food, but the contrast between warm and cold, mild and tangy, gives every bite real character.

This is the kind of weeknight dinner you can pull together without much planning, using vegetables you likely already have. Kids enjoy breaking the eggs open in their little wells or dipping bread into the yolk, and adults appreciate that something this quick still feels like a real meal. Mon Chou suggests it whenever fresh spinach is in season, from spring through winter.

The ingredients

4 people

Fruits and vegetables

  • Fresh spinach 800 g
  • Onion 2
  • Tomatoes 2

Pantry

  • Tomato pasteoften in the pantry 1 tbsp
  • Sweet paprikaoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 4
  • Plain yogurt 4 tub
  • Butter 30 g

Bakery

  • Baguette 1

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Wash the spinach and remove the thick stems.

    Thin stems can stay, they add a bit of crunch.

  2. Sauté the onion in the butter, then add the tomato paste and sweet paprika. 6 min

    Let the tomato paste turn a deeper red before moving on.

  3. Add the diced tomatoes, then the spinach, and let it wilt down. 8 min

    Spinach shrinks a lot, add it in handfuls.

  4. Make four wells, crack an egg into each one, cover and let them cook. 5 min

    Add pepper to the eggs but salt them only at the end of cooking.

  5. Serve right away with the yogurt and bread.

    A spoonful of yogurt on each bite adds freshness.

Our tips to get it right

  • Drain the spinach well after washing, the water clinging to the leaves is usually enough to wilt them without adding more liquid.
  • Use a wide skillet so the spinach sits in a thin layer, it wilts faster instead of stewing in its own juices.
  • If you like runny yolks, pull the pan off the heat as soon as the whites are just set, residual heat will finish the job.

The variations

  • Swap the sweet paprika for cumin if you prefer an earthier, less piquant flavor.
  • Crumble some feta over the spinach before adding the eggs for a richer version.
  • For kids in a hurry, scramble the eggs into the spinach instead of poaching them whole, it's easier to eat.

What to serve it with

  • Crusty bread or fresh baguette
  • Extra plain yogurt on the side
  • Black tea or homemade lemonade

Storage

Store leftovers in a sealed container in the fridge for up to 2 days, poached eggs don't freeze well. Reheat gently in a skillet over low heat, and always serve the yogurt cold on the side.

Questions about this dish

Can you use frozen spinach instead of fresh?

Yes, use about 500g of frozen spinach, thawed and well drained. The texture is slightly less crisp but the flavor holds up fine, and you save time on washing.

How do you keep the spinach from releasing too much water?

Wilt the spinach in two batches in a hot pan rather than all at once. This keeps the pan hot enough that the water evaporates instead of pooling.

Can you make the base ahead of time?

Yes, you can cook the onions, tomatoes and spinach in advance and keep them in the fridge. Reheat the base in the pan, then make the wells and add fresh eggs right before serving.

What kind of yogurt works best here?

A plain, full fat yogurt, like Greek style or whole milk yogurt, gives the most richness and cooling effect. Skip sweetened or flavored yogurts, they don't suit the dish.

How long does it take to make a Turkish style spinach and eggs with yogurt?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a Turkish style spinach and eggs with yogurt?

About 430 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Turkish style spinach and eggs with yogurt cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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