Turkish spinach and eggs with garlic yogurt

Ingredients

For 1 serving

• Spinach200 g
• Onion40 g
• Eggs2
• Nonfat Greek yogurt80 g
• Garlic0.5 clove
• Extra virgin olive oil2 teaspoons
• Cayenne pepper1 pinch
• Whole wheat bread1
• Saltto taste

Contains: gluten, lactose, eggs,

In season: October – April

Method

1. Wash the spinach well and drain it; peel and chop the onion.
2. Heat the oil in a large frying pan over a medium heat and fry the onion for 3–4 minutes, until translucent.
3. Add the spinach by the handful with a pinch of salt and cook for 3 minutes, stirring, until wilted and the excess liquid has evaporated.
4. Make two hollows in the spinach, crack an egg into each, cover and cook over a low heat for 5 minutes, until the whites are set and the yolks still soft.
5. Meanwhile, mix the Greek yoghurt with the very finely grated garlic and a pinch of salt; toast the wholemeal bread.
6. Serve the spinach and eggs with the garlic yoghurt, a sprinkle of chilli powder and the bread.