(Egg with Spinach)
|Onions ||3 medium size ||225 g |
|Oil ||3 1/2
tablespoons ||40 g |
|Spinach ||1 bucnh ||750 g |
|Salt ||2 teaspoons ||12 g |
|Black pepper ||1/2 teaspoon ||1 g |
|Eggs ||6 medium size ||300 g |
|Red pepper ||1/2 teaspoon ||1 g |
Saute' finely chopped onions in oil for 5 minutes in a pan stirring occasionaly.
Add coarsely chopped spinach. Cover and cook for a few minutes or until
tender; stir occasionally. Season with salt and pepper. Make 6 egg-size hole.
Slip one egg into each hole. Sprinkle with red pepper. Cover and cook over low
heat for 5 minutes or until whoites are set. Serve hot.
Nutritive Value (Approx. per serving):
|Energy||164 cal |
|Protein||86 g |
|Fat||12.0 g |
|Carbohydrate||6.9 g |
|Calcium||112 mg |
|Iron||3.73 mg |
|Phosphorus||135 mg |
|Zinc ||2 mg |
|Sodium||907 mg |
|Vitamin A||6997 iu |
|Thiamin (B1)||0.13 mg |
|Riboflavin (B2)||0.31 mg |
|Niacin||0.61 mg |
|Vitamin C||46 mg |
Regional Characteristics :
It is a delicious and attractive combination of egg and spinach, popular in every part of the country, served for lunch or
supper usually with pilaf, cheese macaroni or noodles, or börek. Yogurt or cacik is served with this dish.