Title: Eggs with Spinach
Categories: Turkish Eggs
Yield: 1 Servings

8		Eggs
800		Gr spinach
2	md	Onions
2		Glasses meat broth
3	tb	Cooking fat
1/4	tb	Black pepper
1 1/2	ts	Salt

Chop the onions into small pieces. Cut the roots off the spinach and wash the spinach well.

Put the spinach and a few glasses of water into a saucepan. After boiling for about 15 minutes, drain away the water by squeezing the spinach in between the hands. Chop into small pieces and put to one side.

Put cooking fat and chopped onions into a saucepan. After frying, add 1 teaspoon of salt and the spinach, continue sauteeing for 20 minutes, stirring continuously with a spoon. Add the meat broth and cook the spinach on a low heat. After the liquid has been absorbed, season with black pepper and continue stirring. Take the spinach out of the pan, spread evenly in a wider pan. Make 8 holes in the spinach with a fork. Break each egg into these holes and sprinkle 1/2 teaspoon salt over, cover and cook over heat slightly lower than medium, for 4-5 minutes. Your dish is now ready to serve.

korpe@cs.umd.edu http://www.cs.umd.edu/users/kandogan/FTA/TurkishCuisine/

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