Turkish Poached Eggs

Place the spinach in a pan over a medium heat and cook until wilted, about 1 minute. Remove the spinach and allow to drain. Place the sucuk (or chorizo) in the same pan. Cook for about 1 minute on each side. Remove and reserve without removing the pan drippings.

Place the onion in the pan and cook for about 3 minutes, stirring occasionally. Add the tomatoes, paprika and half of the feta. Season with salt and pepper and stir to combine. Cook for about 5 minutes. The tomatoes should be broken down. Return the spinach and sucuk (or chorizo) to the pan and stir to combine. With the back of a spoon make 4 indentations. Break the eggs carefully into each indentation. Sprinkle a pinch of paprika over the eggs and sprinkle the remaining feta over the tomato mixture. Place a lid on the pan and allow the eggs to poach in the tomato mixture. Check for doneness and remove when the egg whites are cooked but the yolks are still soft.

After placing onto plates, drizzle some olive oil over and serve immediately.

*For an authentic Turkish taste it really is worth using sucuk (available on Amazon) and goat’s milk feta. The sucuk is mildly warm and what gives this dish a great taste.