Breakfast
Kaygana with Spinach
About this dish
Kaygana, a rustic Turkish egg dish that sits somewhere between an omelet and a frittata, gets a vibrant green makeover with fresh spinach. This Anatolian staple has been warming breakfast tables for generations, offering a protein-packed start to the day that's both comforting and nourishing.
The spinach not only adds color and nutrients but also brings a subtle earthiness that balances the richness of the eggs. Perfect for a leisurely weekend brunch or a quick weeknight dinner, this dish showcases how simple ingredients can create something truly satisfying.
Ingredients
UK and US measurements are both included for every recipe.
Large eggs
protein6
Fresh spinach leaves, roughly chopped
vegetable200 g
Imperial measurement: 7 oz
Medium onion, finely chopped
vegetable1
Extra virgin olive oil
fat2 tbsp
Fresh dill, chopped
herb2 tbsp
Sea salt
seasoning1 tsp
Freshly ground black pepper
spice1/2 tsp
Red pepper flakes (optional)
spice1/4 tsp
Method
Prepare the vegetables
5 minutesWash the spinach thoroughly and roughly chop it. Finely chop the onion. If using fresh dill, chop it as well.
Sauté the aromatics
4 minutesHeat olive oil in a 10-inch (25 cm) skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.
Wilt the spinach
3 minutesAdd the chopped spinach to the skillet and cook until wilted, stirring occasionally, about 2-3 minutes. Remove from heat and let cool slightly.
Mix the eggs
2 minutesIn a large bowl, whisk the eggs until well combined. Stir in the sautéed spinach and onion mixture, salt, black pepper, and red pepper flakes if using. Mix until everything is evenly distributed.
Cook the kaygana
6 minutesPour the egg mixture back into the skillet. Cook over medium-low heat without stirring until the edges are set, about 5-6 minutes. You can cover the skillet to help cook the top evenly.
Finish and serve
2 minutesOnce the top is mostly set, carefully flip the kaygana (or finish under a broiler for 1-2 minutes if preferred). Slide onto a serving plate, garnish with fresh dill, and serve immediately.
Equipment
- 10-inch (25 cm) skillet
- Mixing bowl
- Whisk
- Cutting board
- Chef's knife
Nutrition facts
Tips
- For extra flavor, add a handful of crumbled feta cheese to the egg mixture before cooking.
- Let the spinach-onion mixture cool slightly before adding to the eggs to prevent the eggs from cooking prematurely.
- Serve with a wedge of lemon on the side - a squeeze of fresh juice brightens up the dish beautifully.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently in a skillet.
Serving suggestions
- Serve warm with crusty bread and a simple tomato-cucumber salad.
- Pair with a glass of ayran (Turkish yogurt drink) for an authentic Turkish breakfast experience.
- Drizzle with a little more olive oil and sprinkle with sumac before serving for an extra layer of flavor.
Rate this recipe
4.5 out of 5 from 16 ratings
Recipe by
Kerem Demir
Specialises in Turkish cuisineKerem is a kebab master who shaves his own meat on a vertical spit. He is a carnivore's dream.
Describe yourself in three words: Meaty, vertical, juicy.