Turkish Spinach and Eggs (Ispanaklı Yumurta)

Directions

1. Cook the onions and garlic: In a large cast iron skillet over medium-high heat, heat the olive oil. When it shimmers, add the onion and cook until golden, about 5 minutes. Then add the garlic and stir until the aroma is released, about 1 minute.
2. Add the spices and red pepper paste: Add the cumin and smoked paprika and stir until evenly coated. Follow with the Turkish red pepper paste and stir in until evenly distributed.
3. Add tomatoes and wilt the spinach: Stir in the grated tomatoes, 1/3 cup water and a couple big handfuls of baby spinach. Stir until the spinach wilts, then continue adding the spinach a couple of handfuls at a time until all the spinach has wilted. Continue stirring until the spinach is fully wilted and the flavors have integrated in the sauce, about 7 minutes longer. Season with a pinch of salt and pepper.
4. Add the eggs: Turn the heat to medium-low. Using a wooden spoon, make 4 evenly spaced wells in the tomato mixture and gently crack an egg into each indentation. Season each egg with a bit of salt. Cover the pan and cook until the eggs have set to your liking, about 5 to 7 minutes.
5. Garnish and serve: Remove the lid and sprinkle on the Aleppo pepper and fresh parsley over top. Serve immediately.