Turkish Poached Eggs
- 0.333 lb 0.333 lb 0.333 lb Spinach, roughly chopped
- .25 lb .25 lb .25 lb Turkish Sucuk Sausage, (or chorizo), sliced diagonally
- 1 whole 1 whole 1 whole Onion, medium, roughly chopped
- 2 whole 2 whole 2 whole Tomato, roughly chopped
- 1 tsp 1 tsp 1 tsp Paprika
- .5 cup .5 cup .5 cup Feta Cheese, roughly chopped (try Goat's milk feta)
- 4 whole 4 whole 4 whole Egg
- 1 Tbsp 1 Tbsp 1 Tbsp Extra Virgin Olive Oil, drizzled over
- 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 chorizo or sucuk in the same pan. Cook for about 1 minute on each side. Remove and reserve. Leave the pan drippings in the pan.
- 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 chorizo or sucuk 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 is worth seeking out the sucuk and goat’s milk feta. The sucuk sausage is commonly used in Turkish cooking and is mildly spicy. I prefer to use mature spinach as it has more flavour. However, baby spinach and silver beat, will also work.