This breakfast egg is quick and easy to make and very tasty. symbol ate them every day for the better part of a week, which is very usual -- usually foods "wear out" after 2-3 days at most! They go well on garlic toast or large english muffins, and I think they'd work really well on a bagel, too.

If cooking for more than one person (or very hungry), you can add more eggs and scale up the other ingredients proportionally.

Turkish Fried Eggs

Ingredients

• 1 tbsp oil
• ¼ tsp cumin seeds
• ¼ tsp chili flakes
• ½ red onion, chopped
• 2 cloves garlic, minced
• ½ frozen chopped spinach
• salt & pepper
• 2 eggs
• cheddar cheese (optional)
• 1 slice garlic toast

Directions

1. If using brick spinach rather than loose spinach, thaw it out at least partially so you can break it apart first. Loose frozen spinach can go straight into the pan.
2. Combine oil, cumin, chili, onion, garlic, and spinach in a small pan over medium heat. Cook, stirring occasionally, until onion softens and turns translucent and spices are fragrant.
3. Break eggs over onion mix and add salt and pepper to taste. Cover pan to help whites set and cook until desired yolk firmness is reached.
4. Remove from heat. If using cheese, briefly uncover, top egg with cheese, and cover again so residual heat melts the cheese.
5. Serve on garlic toast.