TURKISH BAKED EGGS WITH SPINACH

There is something very simple about eggs. As much as I like complex flavors, I really enjoy recipes that focus on simple ingredients that remind you of your childhood and good times.. I love to taste the authenticity of an ingredient and this recipe just does that.

One of my favorite ways to eat spinach is simply sautéed in garlic infused olive oil that also makes a base for this breakfast. Add to that briny olives, salty halloumi, tomatoes and cucumbers for freshness and of course avocado thats because no breakfast should be complete without avocados.

To make this recipe lacto-ovo free, substitute almonds or walnuts for cheese and scrambled tofu for eggs.

Heres the recipe.

Ingredients

• 1-2 pasture raised eggs per person
• 1 tablespoon extra virgin olive oil, extra to drizzle as needed
• 1 garlic clove, minced
• 3-4 oz baby spinach per person
• 1 teaspoon minced fresh wild oregano or 1/2 teaspoon dried
• 1 teaspoon lemon zest plus 1 teaspoon juice
• pinch of smoked sweet paprika or allepo pepper flakes
• freshly ground pepper and sea salt for seasoning
• 1-8 oz halloumi block sliced and grilled, use 2-3 oz per person

TO SERVE WITH

• halved baby tomatoes
• a few sliced Persian cucumbers
• green and kalamata olives
• sliced avocado
• yogurt for serving
• bread of your choice, I skipped the bread

Instructions

1. Preheat oven to 400F.
2. In a skillet, warm the olive oil over medium heat. Add the spinach, oregano, and season with salt and pepper. Stir for a minute to evenly coat the spinach and then cover the pan. Add the garlic and stir until fragrant. Let everything cook for 1-2 minutes until the spinach begins to wilt.
3. Using a slotted spoon lift the spinach to an over-proof plate and form a well for the egg.
4. Carefully crack an egg into the well of spinach. Bake for 10-12 minutes, just until egg is set. Drizzle with lemon juice.
5. Arrange the grilled halloumi, avocado, halved tomatoes, cucumber slices, and olives on the plate and season with freshly ground pepper and flaked sea salt. Serve immediately alongside some toasted bread.

NOTE: If your plates are not oven-proof, use a parchment-lined baking sheet instead to bake the eggs. Alternatively fry or cook the eggs as you prefer and serve on top of the spinach.