Spinach Poached Eggs (Ispanaklı Çılbır)

A nutrient-dense twist on a Turkish classic, "Spinach Poached Eggs (Ispanaklı Çılbır)" combines protein-rich poached eggs with a bed of sautéed greens and a probiotic garlic yogurt base.

serving 2 People

time 25 min

INGREDIENTS

• 4 large organic eggs

• 300 g fresh baby spinach, thoroughly washed

• 1 cup strained (Greek-style) yogurt, at room temperature

• 2 garlic cloves, minced

• 2 tbsp extra virgin olive oil

• 1 tsp Aleppo pepper (pul biber) or smoked paprika

• 1 tsp apple cider vinegar (for poaching)

• ½ tsp sea salt

• A pinch of nutmeg (optional)

  
  

How to Cook

1. Begin by preparing the yogurt base, which serves as the creamy foundation of the dish. In a small bowl, whisk together the strained yogurt and minced garlic with a pinch of salt. It is important to let the yogurt sit at room temperature while you prepare the rest of the meal; this prevents the cold yogurt from instantly cooling down the warm eggs and spinach. Set this aside to allow the garlic to infuse the yogurt with its aromatic flavor.

2. Next, heat one tablespoon of extra virgin olive oil in a large skillet over medium heat. Add the fresh baby spinach to the pan, seasoning it with a pinch of salt and an optional hint of nutmeg to enhance its earthy notes. Sauté the spinach for about 3 to 4 minutes, stirring frequently until it has just wilted but still retains a vibrant green color. Once cooked, divide the spinach onto two serving plates, creating a small "nest" in the center for the eggs, and set aside.

3. For the poaching process, fill a deep saucepan with water and bring it to a gentle simmer—not a rolling boil. Add a teaspoon of apple cider vinegar to the water; the acidity helps the egg whites congeal more quickly around the yolk. Crack each egg into a small ramekin first. Use a spoon to create a gentle whirlpool in the water and carefully drop the egg into the center. Poach the eggs for about 3 minutes for a perfectly runny yolk and firm whites. Use a slotted spoon to remove them and gently pat dry with a paper towel.

4. While the eggs are poaching, prepare the spiced oil topping. In a small saucepan, gently heat the remaining tablespoon of olive oil over low heat. Add the Aleppo pepper or smoked paprika, stirring for about 1 minute until the oil turns a bright, warm red and smells toasted. Be careful not to overheat the oil, as the pepper can burn and become bitter very quickly.

5. To assemble, spread the prepared garlic yogurt generously over the sautéed spinach nests. Carefully place two poached eggs on top of each yogurt bed. Finally, drizzle the warm, spiced olive oil over the eggs. The contrast between the cool yogurt, the warm greens, and the golden yolk creates a sophisticated balance of textures and temperatures. Serve immediately, perhaps with a slice of toasted sourdough for the ultimate clean-eating experience.

Spinach Poached Eggs (Ispanaklı Çılbır)

PROTIPS 

For the cleanest poached egg shape, strain the raw egg through a fine-mesh sieve before poaching to remove the thin, watery part of the white.

Nutrition Note 

This dish is an antioxidant powerhouse; the iron in the spinach is better absorbed thanks to the healthy fats in the olive oil and the high-quality protein from the eggs.