Sample Dishes from Turkish Cuisine
Egg With Vegetables
|Onions||1 medium size||75 g|
|Green Peppers||3 medium||50 g|
|Oil||1/4 cup||60 g|
|Tomatoes||3 medium size||375 g|
|Salt||2 teaspoons||12 g|
|Eggs||6 medium size||300 g|
|Black pepper||1/4 teaspoon||0.5 g|
Wash and clean vegetables. Cut onion into half. Slice in 1-2 mm thick slices.
Remove stems and seeds of green peppers. Cut into rings. Combine onion slices
and peppers and saute in oil for 4-5 minutes, stirring occasionally. Add diced
tomatoes. Seoson with salt, mix well. Simmer covered for 5 minutes. Remove form
heat. Ake 6 egg sized holes. Break eggs into a saucer one at a time. Slip inot
holes opened in vegetable mixture. Season with pepper. Cover and cook over low
heat until whites are set. Serve hot.
|Vitamin A||821 iu|
|Thiamin (B1)||0.08 mg|
|Riboflavin (B2)||0.14 mg|
|Vitamin C||12 mg|
This is a complete, quick and tasty egg dish.
It is very popular in western parts of the country, especially in the summer,
served for lunch or supper with pilaf and cacık or sometimes for breakfast. Eggs
be may stirred in vegetables.