Poached Eggs With Sautéed Spinach (Ispanaklı Poşe Yumurta)

 

This is my recipe for merging two of my favorite comfort foods: sautéed spinach with eggs, for which spinach is sautéed with onions on a wide shallow pot or pan and eggs are cracked in little pockets in spinach to cook to perfection with runny yolks and çılbır, which is poached eggs served with garlicy yogurt and topped with olive oil and paprika sauce. And I have to say it is a fine combination with exciting twists. You can use any kind of greens you want or have; spinach, beet greens (see recipes here and here), power greens, etc. 

1 bunch spinach, chopped or 3 cups of any greens1 small onion, finely chopped1 clove of garlic, minced or chopped2-3 peppers sweet or spicy, chopped2-3 tbsp olive oilsalt and pepperred pepper flakes
1/2 cup yogurt1-3 eggs1 tbsp vinegar2 tsp salt
-Fill a small saucepan or a pot with water, salt and vinegar and put on low to medium heat. This is for poaching eggs. For poaching eggs, the water should be hot but never boiling. If there's even a slight sign of movement on the surface, you need to turn down the heat and wait for a smooth surface. -Meanwhile, heat a pan and add olive oil. -Saute onions until soft and add peppers and garlic. -Stir for 3-4 minutes and add green and cook on medium to high until wilted. -Season with salt and black pepper, and if you wish, pepper flakes.-For poaching: break eggs one at a time into a small bowl and slowly and gently slide it into the water to prevent whites scattering around. depending on the size of your pot cook no more than two eggs at a time. Approximately 2-3 minutes for soft runny yolks and 4-5 for cooked yolks. -Place sauteed greens on a plate, top with yogurt and then with poached eggs. -Season with salt, pepper and/or hot sauce.   
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