Espinac Yumatar (Spinach and Eggs)
Elaine enjoys travel, history and archaeology. She likes to visit interesting places to learn about food, people and cultures.
- Servings Serves 2
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, peeled and thinly sliced
- 454 grams (1 pound) spinach, roughly chopped
- 2 eggs
- Sea salt and freshly ground black pepper
- Ground sumac spice (see Note), optional
NOTE: Berries from the sumac bush (rhus coriaria) are picked just before ripening, sun-dried, then finely ground to produce sumac, a lovely cherry-colored, citrus-flavored astringent spice mix. It’s usually sprinkled on top of salads, dips and grilled meats, or added to sauces and kebobs.
Preparation
1. Heat the butter and olive oil in a large frying pan over medium heat and sauté the onion until softened, about 5 minutes. Add the spinach and cook, stirring until softened, about 10 to 12 minutes. Season with salt and pepper.
2. Make two holes in the spinach and break an egg into each hole. Cook for a few minutes or until eggs are done to your liking. Sprinkle with a little sumac or freshly ground pepper.
Elaine Nollet
Elaine Nollet lives in New Castle, New Hampshire, and has been a nurse, teacher and field registrar for the University of Maryland in Adana, Turkey. She serves on the boards of the New Castle Historical Museum and the Historic District Commission. Her love of travel, history and archaeology has taken her to many interesting places where she enjoys the culture, food and people.
Photo credit: Tom Smith
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