Yumurtali Kabak Kalye

(Egg with Squash)




Squash 6 medium size 1 kg
Onion 1 medium size 75 g
Olive oil 3 1/2 tablespoons 40 g
Tomato 1 medium size 100 g
Salt 2 teaspoons 12 g
Eggs 4 medium size 200 g
Black pepper 1/4 teaspoon 0.5 g


Remove stems and blossom ends of squash. Cut into quarters lenghtwise. 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. Server hot.

6 servings

Nutritive Value (Approx. per serving) :

Energy157 cal
Protein5.6 g
Fat11.9 g
Carbohydrate8.4 g
Calcium64 mg
Iron1.39 mg
Phosphorus106 mg
Zinc 1 mg
Sodium827 mg
Vitamin A925 iu
Thiamin (B1)0.12 mg
Riboflavin (B2)0.18 mg
Niacin1.67 mg
Vitamin C38 mg
Cholesterol    164 mg

Regional Characteristics :

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

Soups Meats Pilafs Chicken Vegetables Fishs Dolmas and Sarmas
Eggs Legumes Salads Dessert Hoshafs Beverages Böreks, Mantis and Çöreks