Turkish Spinach and Egg Skillet

Instructions

1. 1

   Wash 300 g fresh spinach thoroughly under cold water, drain completely, and coarsely chop. Fine dice 150 g onion and mince 2 garlic cloves. Set a wide nonstick skillet (28 cm) on the stove and have a small saucepan ready for the spiced butter topping.

2. 2

   Pour 30 ml olive oil into the wide skillet over medium heat. Add the diced onion and half the salt, sautéing for 6 minutes until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant; if the onions stick or brown too fast, lower the heat slightly.

3. 3

   Add the chopped spinach into the skillet in three quick batches, stirring with a wooden spoon after each addition until wilted. Cook over medium heat for 4 minutes until all excess spinach liquid has evaporated. Season with the remaining salt and mix well.

4. 4

   Use the wooden spoon to push the spinach mixture aside and create 4 evenly spaced wells. Carefully crack 1 egg into each well. Reduce heat to medium-low, cover the skillet with a lid, and cook for 4 to 5 minutes until whites are completely set but yolks remain soft.

5. 5

   While the eggs are cooking, place the small saucepan over low heat and add 25 g butter. Once melted and bubbling gently, add 5 g pul biber (Aleppo pepper) and swirl the saucepan for 1 minute off heat until red and aromatic; do not let the butter burn.

6. 6

   Remove the lid from the skillet and take it off the heat. Drizzle the sizzling red pepper butter directly over the poached eggs and spinach. Serve immediately hot straight from the skillet alongside thick slices of fresh crusty bread for dipping.