(Egg with Vegetables)




Onion 1 medium size 75 g
Green peppers 3 medium size 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 onions slices and peppers and saute' in oil for 4-5 minutes, stirring occasionally. Add diced tomatoes. Season with salt; mix well. Simmer covered for 5 minutes. Remove from heat. Make 6 egg sized holes. Break eggs into a saucer one at a time. Slip into holes opened in vegetable mixture. Season with pepper. Cover and cook over low heat until whites are set. Serve hot.

6 servings

Nutritive Value (Approx. per serving) :

Energy179 cal
Protein6.4 g
Fat15.2 g
Carbohydrate4.7 g
Calcium37 mg
Iron1.38 mg
Phosphorus103 mg
Zinc 1 mg
Sodium848 mg
Vitamin A821 iu
Thiamin (B1)0.09 mg
Riboflavin (B2)0.17 mg
Niacin0.53 mg
Vitamin C24 mg
Cholesterol    247 mg

Regional Characteristics :

     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 or cacik or sometimes for breakfast

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Eggs Legumes Salads Dessert Hoshafs Beverages Böreks, Mantis and Çöreks