YUMURTALI ISPANAK

SPINACH WITH EGGS

Ingredients:

• 1 lb spinach
• 3 eggs
• 1 medium size of onion
  
• 2 tbs of olive oil
• 1/2 tbsp of tomato paste
• 1/2 tsp of ground cumin
• 1/4 tsp of ground black pepper
• 1/2 tsp of ground red pepper
• salt

Wash and drain spinach. Chop onion finely. Place a large skillet on the stove top. Take olive oil and chopped onion into the skillet. Turn the heat on medium and cover the lid. Meanwhile, chop spinach. Stir onion once in a while until it chances its color golden brown. Add tomato paste into the skillet and cook it with onion for five minutes. Then, add chopped spinach, black pepper, red pepper, cumin, and salt into the skillet and give it a quick stir. Cover the lid and cook it until spinach absorbs all of its juice, stirring occasionally. Wash eggs just before using them. Make three indentations in spinach and crack one egg into each indentation. Turn the heat down to low and cover the lid. Cook it until egg whites are just opaque.
Enjoy...