Spinach with Yogurt and Poached Eggs
(Yumurtali Yogurtlu Ispanak)
1 pkg frozen spinach (300 gr), chopped or fresh baby spinach, chopped
2-3 tbsp extra virgin olive oil
1 small onion, sliced
1-2 garlic cloves, sliced
4 tbsp yogurt, room temperature
2 cups water
1 tbsp vinegar
Red Pepper Sauce:
2 tbsp butter
1 tsp paprika
1/2 tsp cayenne pepper
Saute the onion with olive oil for 4-5 minute at medium heat in a large skillet. Add the garlic, saute until the smell comes out. Then add the spinach, salt and pepper cook for about another 5 minutes while stirring occasionally.
In the meantime, boil the water with salt and vinegar in large size pot. After bubbling, turn down the heat to medium-low. Crack the eggs into the water side by side. Cover the lid and let the eggs cook for 3 minutes.
Place the cooked spinach on a service plate, arrange yogurt on top of it. Take the eggs out of water with a perforated spoon, place them over yogurt.
Melt the butter in a small skillet and add the red peppers. Pour over the eggs when you see it starts bubbling.
Serve this dish while still hot with bread on the side. It is great to have as a light lunch:)