Easy Turkish Baked Eggs with Spinach

This Easy Turkish baked eggs with spinach recipe is a really healthy, simple, and nutritious way to start the day. I always feel the fewer ingredients a recipe has, the more elegant it seems. This super simple baked egg dish is just that. Make them for breakfast, or they’re super nourishing for dinner with some toasted pitta or flat bread!

This might seriously be the easiest breakfast dish ever. Everything is cooked in the same pan, so there’s very little washing up. It’s a simple combination of simmering cherry tomatoes, spinach, onions, garlic, harissa and gently poached eggs. It’s nourishing, filling and one recipe I guarantee you’ll make time and again. If you want to impress someone for breakfast or brunch, MAKE THIS.

Whats the difference between these baked eggs and Shakshuka?

When first reading about this recipe you might think these baked eggs are just a variation of Shakshuka, as these days, you can find a million Shakshuka recipe variations. However there are some key differences which make these baked eggs stand out from a traditional Shakshuka.

Shakshuka is a classic North African and Middle Eastern dish made from simple, healthy ingredients. It traditionally uses canned tomatoes, red bell peppers, onions and spices which are simmered into a thick sauce which makes the base and then topped with eggs which are poached on top. This is where these baked eggs with spinach are different as the egg is sitting on top of a bed of beautifully sautéed vegetables, instead of a sauce which allows for a much fresher and interesting breakfast dish!

These Turkish baked eggs with spinach is a simple dish where spinach gets sautéed with cherry tomatoes, red onions and halloumi. That alone would make for a killer side dish. The fried halloumi adds crispiness and perfectly compliments the baked eggs and tender vegetables, so altogether more punch and flavour. The gently poached eggs nestle into the sauce, shakshuka style making a dish which is rich, flavourful, and oh-so-good. The whole thing gets popped into the oven until the egg whites are set but the yolks are still runny. Finally topped with a quick and simple tahini sauce which just brings everything together, it is a breakfast dish like no other!

How to make Easy Turkish baked eggs

It’s really easy to make this recipe. Chop the onion, garlic and red chilli and add that to a sauté pan with a little olive oil on medium heat. Stir for about 5 minutes or until the onions become translucent.

Then add the halloumi and stir for a couple of minutes till the halloumi is crispy and golden brown. Add the cherry tomatoes and spinach leaves with the harissa paste. As the spinach starts to wilt add the chilli flakes and season with salt and pepper. Remember halloumi is a salty cheese so don’t add excessive salt. Lower the heat.

Use your spatula to make little hollows for the eggs, then crack an egg into each hollow. I used 4 eggs, though depending on the size of your pan you may use more or less. Cover the pan and cook for another 5-8 minutes or until the eggs are done to your liking, or put the pan in a pre heated oven for 6-8 minutes.

Before serving add some tahini sauce in between the eggs and sprinkle with paprika. Add the fresh dill and enjoy while still hot!

For more Healthy Breakfast Recipes

• Shakshuka
• Huevos Rancheros – Spicy Mexican Eggs
• French Toast with Spinach and Hollandaise Sauce
• Fluffy Pancakes With Berry Compote

Helpful tips and tricks to make Turkish Baked eggs:

• Make sure you have a large lidded skillet. You’ll need to be able to cover the pan in this recipe – it’s essential for poaching the eggs evenly and gently.
• Halloumi : adds the crispiness that this dish needs. It is a very salty cheese so make sure to taste the mixture before you season it with salt.
• I love to use rose harissa but regular harissa works well with this recipe.
• Use however many eggs are appropriate for your pan. I list a range for the number of eggs in this recipe, and how many you use is really up to you. There should be a little space between each egg in the pan – they shouldn’t be crowded. In my 10-inch skillet, I can fit up to 4.
• Adjust the timing depending on how you like your eggs. How long you cook your eggs will depend on how you like them. I love mine when the egg whites have just set and the yolks are perfectly runny, so I take them off the heat after 5-6 minutes. If you like firmer yolks, you can cook them for up to 8-10 minutes. Keep in mind that they’ll continue to cook in the hot sauce even after you take them off the stove.

If you tried this Easy Turkish baked eggs with spinach or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more amazing recipes!

Easy Spicy Turkish Spinach and Baked Eggs

Serves: 4 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

• 2 tbsp olive oil
• 2 red onions, chopped
• 2 cloves garlic, chopped
• 1 red chilli, diced
•  t rose h
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• 250g halloumi, cubed
• 250g cherry tomatoes, halved
• 400g baby spinach leaves
• Salt and pepper to taste
• Toasted pitta or flat bread

For tahini paste

• 1/4 cup tahini
• 2 tbsp greek style yoghurt
• 1 clove garlic minced
• 1.5 tbsp lemon juice
• Salt to taste
• Paprika

method

1. Heat the olive oil in a large skillet set over medium heat. Add the chopped onions, garlic and chilli to the skillet and cook, stirring occasionally, for 4-5 minutes until the onions are translucent and start to soften.
2. Add the halloumi and cook for about 2 minutes each side until it's crisp and golden brown.
3. Now stir in the tomatoes, spinach and harissa paste and cook for 3-4 minutes until the spinach leaves wilt and the tomatoes are tender. Add the Aleppo chilli flakes and season to taste with salt and pepper. (Halloumi is a salty cheese so do not add to much salt)
4. Make 4 hollows in the tomato and spinach mixture and crack the eggs into them. Reduce the to a bare simmer, and cover the pan. Cook very gently for 5 minutes until the whites of the eggs are set. OR Crack the eggs onto the tomatoes and spinach  mixture and place in the oven for about 6 minutes, or until your eggs are cooked.
5. Add spoonful of the tahini to the pan in between the eggs and sprinkle with paprika.
6. Sprinkle with dill and serve immediately with the tahini sauce and some toasted pitta bread.

For the Tahini Sauce

1. In a small mixing bowl add the tahini, greek style yoghurt, minced garlic, lemon juice and salt & mix well. Taste and adjust the seasoning. Sprinkle with paprika.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!