The Turkish spinach and egg dish known as ispanakli yumurta resembles Middle Eastern shakshuka, but spinach takes the place of a tomato-based sauce. Prepackaged baby spinach makes the recipe quick to prepare—the key is to cook it very briefly so it doesn’t become watery. Frozen spinach also works well; just thaw it, drain it in a colander and, if it’s still very wet, pat it dry with paper towels. This dish often is served with yogurt. We stir some in with the spinach to create a rich, creamy sauce that won’t break under moderate heat. Serve flatbread alongside.