Yumurtalı ıspanak (spinach with eggs)

Yumurtalı ıspanak is perfect as a light brunch and is quick and easy to make with its simple ingredients. This recipe features mature Cypriot spinach (ıspanak - 'uh-spah-nak') that is mild in flavour and less bitter than other varieties. It pairs perfectly with the crispy fried beaten eggs and savoury flavours of the black olives. Ground black pepper brings a hint of warmth, while a generous squeeze of fresh lemon adds a bright, tangy edge to the dish. We traditionally serve it with sliced cucumber, tomatoes and fresh bread on the side.

This recipe features a mature spinach variety from Cyprus.

Mature spinach is drier than baby and young spinach, making it ideal for quick frying and provides a firmer texture to complement the crispy fried eggs. The key to preparation is to give the spinach enough time to strain thoroughly after washing, until completely dry. Avoid using young or baby spinach, as the moisture can make the eggs soggy.

Serves 2 as a light brunch | Preparation time: 10 minutes | Cooking time: 20 minutes | Additional time: 1 hour to fully strain the spinach

Ingredients

For the spinach and eggs
400g mature spinach leaves, washed and strained until fully dry	⅛ tsp ground black pepper
2 tbsp sunflower oil	​8 black olives
2tbsp extra virgin olive oil	2 large eggs, beaten
¼ tsp salt, or as desired
To serve
1 lemon, cut into wedges

Hob heat settings

Method

1. Lay the spinach leaves flat on a chopping board, working in batches. Using a sharp knife, cut across the leaves and stalks horizontally at 2cm intervals.

   
   

   

   
   

2. Add the sunflower oil to a large frying pan and place on a high heat. Once hot, add the spinach and fry for 5-10 minutes, or until cooked and juices absorbed. 

   
   

3. Add the olive oil, salt, ground black pepper and olives, and fry for 1-2 minutes. 

   
   

4. Pour the beaten eggs evenly over the spinach in the pan. Allow the eggs to set for 30 seconds to 1 minute, or until they begin to firm up. Using a flat spoon, gently flip sections of the egg to cook the other side without scrambling. Wait another 20 to 30 before carefully breaking the egg into smaller, crispy pieces. This technique ensures a texture similar to a crispy omelette rather than scrambled eggs. 

   
   

   

   
   

5. Serve with a wedge of lemon, sliced cucumber, tomatoes, and fresh bread on the side.