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Egg With Squash

Sample Dishes from Turkish Cuisine

Egg With Squash (
Yumurtalı Kabak Kalye)

Summer squash6 medium size1 kg
Tomato1 small size100 gr
Onion1 medium size75 gr
Oil5 tablespoon50 gr
Egg4 piece200 gr
Salt2 teaspoon12 gr
Black Pepper1/4 teaspoon0.5 gr


Remove stems and blossom ends of squash. Cut into quarters lengthwise. Cut into 1 cm (1/2 inch) thick cubes. Saute finely chopped onions in oil for 4-5 minutes. Stir in squash and diced tomato; mix well. Sprinkle with salt. Cover and cook over low heat for 50 minutes or until tender. Add beaten eggs to vegetables. Sprinkle with black pepper. Cover and cook for 5 minutes or until whites are set. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy157 cal
Protein5,6 g
Fat11,9 g
Carbohydrates8,4 g
Calcium64 mg
Iron1,39 mg
Phosphorus106 mg
Zinc1 mg
Sodium827 mg
Vitamin A925 iu
Thiamine0,10 mg
Riboflavin0,15 mg
Niacin1,67 mg
Vitamin C19 mg
Cholesterol164 mg

Regional Characteristics:

This in an easy dish to prepare and relatively an inexpensive one. It is served for lunch or supper with bulgur pilaf and cacık.