Spinach With Eggs / Ispanaq Chighirtmasi

AZERBAIJAN FOOD

Spinach is good for you. It’s healthy. I always knew it was good but if you asked me the specifics of its benefits, I would be clueless as to what to say. But after reading a bunch of “spinach”-related articles over the Internet (it saves, doesn’t it), I learned one thing for sure - Need more Iron? Go for spinach! I can’t say I am in love with spinach, but I buy it more often now (yeah, after I discovered the iron thing:) Good advice to those of you who like me don’t like the long picking over, washing and draining part - Buy packaged spinach, already cut and washed (I prefer triple washed!, thank you for doing that) and voila! you saved your valuable time!

Today on the menu is Spinach with Eggs. This colorful and flavorful dish is great when served as a light lunch or dinner meal. Although traditionally the eggs are poured over the spinach, I also like to make wells in several places in spinach mixture and beat the eggs into each. If opting for this version, cover the pan and cook for about 5 minutes, or until the eggs are set. Top your masterpiece with garlic and yogurt sauce, and you have that authentic touch! Enjoy!

SPINACH WITH EGGS / Ispanaq Chighirtmasi

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves 4

INGREDIENTS
2 pounds fresh spinach, thoroughly washed and drained
5 tablespoons butter or oil (olive, vegetable, corn)
1 medium onion, peeled and finely chopped
½ teaspoon salt, or more to taste
1/4 teaspoon ground pepper
4 eggs, lightly beaten

Yogurt-garlic sauce
1 cup plain yogurt, mixed with 2-3 gloves peeled and crushed garlic

1. Fill a large pan with water and bring to a boil. Toss in spinach and blanch for about 3 minutes, or until just wilted.

2. Remove from heat, and drain well in a colander, pressing with a slotted spoon to squeeze it as dry as possible (or wait until it cools off and squeeze dry with your hands). Place the cooked spinach on a cutting board and chop coarsely.

3. In a medium non-stick frying pan, heat the oil over medium heat. Add onion and sauté for about 5 minutes, or until soft and lightly brown. Toss in the spinach, mix well and stir-fry for 5 minutes. Season with salt and pepper.

4. Pour the eggs evenly over the spinach. Tilt the pan to distribute the eggs evenly. Cover and cook for about 7-10 minutes, or until the eggs are well set.

5. Serve immediately with bread and topped with yogurt-garlic sauce.

NUSH OLSUN! ENJOY!