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Spinach & Eggs Recipe - Breakfast, Lunch Or Dinner

This healthy spinach & eggs recipe is delicious, quick and easy to make. Eat eggs and spinach for breakfast, lunch or dinner. It's up to you.
Course Breakfast
Cuisine Turkish
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 290kcal
Author Turkey's For Life


  • 300 g spinach washed, stems removed & roughly chopped
  • 4 eggs village or free range
  • 1 large onion peeled & finely chopped
  • 1 dessert spoonful tomato paste tomato paste
  • 1 tsp sweet paprika
  • 1 tsp chilli flakes
  • 1 tbsp olive oil for frying
  • salt & pepper to season


  • Gently heat your olive oil in a large frying pan.
  • Add your onions and sauté until they start to sweat and soften slightly.
  • Now add your spinach. Don't worry if it's all piled up in the pan. It will wilt quickly.
  • As your spinach wilts, stir it around to mix with your onions.
  • Now add your tomato paste (salça) and mix it in thoroughly before adding around 200 mls of water.
  • Add your paprika, chilli, salt and pepper.
  • Stir everything in and simmer for a couple of minutes over a low heat.
  • Now make 4 wells in your mixture and crack your eggs into the wells.
  • Allow the egg whites to spread around the pan.
  • Cover the pan and leave to simmer for 4-5 minutes until your egg whites have set.
  • Serve your spinach and eggs immediately either on its own or with toast and natural yoghurt.


  • The calories in this spinach and eggs recipe are meant as a rough guide only - they will differ depending on your choice of ingredients.
  • If you want to, you can make spinach and eggs with two eggs rather than four.
  • We serve our spinach and eggs on top of hot toast.
  • It is also extra tasty with natural yoghurt on the side.