Turkish Spinach and Eggs (Ispanaklı Yumurta)

Name: Turkish Spinach and Eggs (Ispanaklı Yumurta)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Turkey
Ingredients: 2 lb (900 g) fresh spinach, thick stems trimmed, washed very well; 1 medium onion (about 1 cup / 150 g), finely chopped; 2 garlic cloves, minced; 3 tbsp (45 ml) olive oil; 1/2 tsp (3 g) salt, divided; 1/4 tsp (0.5 g) freshly ground black pepper, divided; 1/2 tsp (1 g) pul biber (Turkish red pepper flakes) or mild paprika; 4 large eggs

Ispanaklı Yumurta Say it: iss-pah-nahk-LUH yoo-moor-TAH

By the Passport Plate editors. Published November 7, 2026.

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Ispanaklı yumurta is a homely Turkish dish of spinach softened with onion and garlic, then finished with eggs cooked right in the pan. It is eaten for breakfast or as a quick light meal, especially when spinach is abundant. The spinach is silky and savory, the eggs tender, and a little pul biber adds gentle warmth. Its appeal is its simplicity: one skillet, a handful of everyday ingredients, and a satisfying dish that comes together in minutes.

Turkish Spinach and Eggs (Ispanaklı Yumurta)

Ispanaklı Yumurta

Pronounced iss-pah-nahk-LUH yoo-moor-TAH

Serves: 4
Prep: 15 min
Cook: 20 min
Total: 35 min
Level: Easy

Also nut-free.

Allergens: contains egg. Check labels on packaged ingredients.

Ingredients

4 servings

2 lb (900 g)900 g (2 lb) fresh spinach, thick stems trimmed, washed very well
1 medium onion (about 1 cup / 150 g), finely chopped
2 garlic cloves, minced
3 tbsp (45 ml)45 ml (3 tbsp) olive oil
1/2 tsp (3 g)3 g (1/2 tsp) salt, divided
1/4 tsp (0.5 g)0.5 g (1/4 tsp) freshly ground black pepper, divided
1/2 tsp (1 g)1 g (1/2 tsp) pul biber (Turkish red pepper flakes) or mild paprika
4 large eggs

Method

Put the spinach in a large bowl or clean sink filled with cold water, swish well, and lift out; repeat until no grit remains. Trim thick stems, chop the leaves coarsely, and leave some water clinging to them.
Heat the olive oil in a wide 12-inch (30 cm) skillet over medium heat. Add the onion and cook, stirring often, for 5-6 minutes until soft and translucent but not browned. Stir in the garlic and pul biber and cook for 30 seconds until fragrant.
Add the spinach in handfuls, stirring after each addition, and cook for 5-7 minutes until completely wilted and tender. If the pan looks watery, raise the heat and cook off the excess liquid until moist but no longer pooling; season with half the salt and half the black pepper.
Make four shallow wells in the spinach with the back of a spoon and crack one egg into each. Season the eggs with the remaining salt and black pepper.
Cover the skillet with a lid and cook over low heat for 5-8 minutes, until the egg whites are fully set and the yolks are still soft, or cook 2-3 minutes longer for firmer yolks. Remove from the heat immediately so the yolks do not overcook.
Serve family-style from the pan, spooning spinach and an egg onto each plate and drizzling with any pan juices.

Regional variants

Some Turkish cooks scramble the eggs into the spinach for a more uniform texture, and others add a little crumbled white cheese or a spoonful of yogurt on the side.

Cook's notes

Use a wide skillet so the spinach forms a shallow bed and the eggs cook evenly.
If you do not have a lid, cover the skillet tightly with a large baking sheet.
Drain thawed frozen spinach very well before cooking so the eggs do not become watery.

Serve with

Crusty bread or simit and black tea; some serve it with plain yogurt.

Make ahead and storage

Best eaten immediately. Leftovers can be refrigerated up to 2 days but reheat gently, as the eggs will firm up.

Turkish Spinach and Eggs (Ispanaklı Yumurta)