Egg With Squash
Sample Dishes from Turkish Cuisine
Egg With Squash (Yumurtalı
Kabak Kalye)
| Ingredients | Measure | Amount |
| Summer squash | 6 medium size | 1 kg |
| Tomato | 1 small size | 100 gr |
| Onion | 1 medium size | 75 gr |
| Oil | 5 tablespoon | 50 gr |
| Egg | 4 piece | 200 gr |
| Salt | 2 teaspoon | 12 gr |
| Black Pepper | 1/4 teaspoon | 0.5 gr |
Preparation
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)
| Energy | 157 cal |
| Protein | 5,6 g |
| Fat | 11,9 g |
| Carbohydrates | 8,4 g |
| Calcium | 64 mg |
| Iron | 1,39 mg |
| Phosphorus | 106 mg |
| Zinc | 1 mg |
| Sodium | 827 mg |
| Vitamin A | 925 iu |
| Thiamine | 0,10 mg |
| Riboflavin | 0,15 mg |
| Niacin | 1,67 mg |
| Vitamin C | 19 mg |
| Cholesterol | 164 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.