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A healthy skillet of sautéed purslane and peppers topped with a cooked egg.

Turkish Scrambled Eggs with Purslane (Semizotlu Yumurta)

A quick and nutritious Mediterranean breakfast dish featuring sautéed purslane, onions, and green peppers topped with a perfectly cooked egg.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1 people
Course: Breakfast
Cuisine: Turkish
Calories: 160
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 cup Fresh purslane, cleaned and chopped
  • 1 medium Onion, diced
  • ¼ cup Green pepper (Sivri or bell), chopped
  • 1 tsp Tomato or pepper paste
  • 1 large Egg
  • 2 tbsp Olive oil
  • ½ tsp Salt
  • ¼ tsp Red chili flakes (optional)

Equipment

  • Medium Non-Stick Skillet: To ensure the eggs and greens glide right off the pan.
  • Silicone Spatula: Perfect for folding the eggs gently without tearing the tender purslane leaves.
  • Salad Spinner: (Optional) To make sure your purslane is bone-dry before cooking.
  • Small Whisk: For getting those eggs perfectly aerated and fluffy.

Method
 

  1. Heat the olive oil in a skillet over medium heat. Add the diced onions and sauté until they become translucent and slightly golden.
    Sautéing small diced onions in a pan with extra virgin olive oil.
  2. Stir in the chopped green peppers. Continue to sauté for another 2-3 minutes until the peppers soften.
    Adding chopped green peppers to the skillet with softened onions.
  3. Add the tomato/pepper paste to the pan. Sauté for about a minute to release its aroma and color.
    Mixing a teaspoon of tomato paste with sautéed onions and peppers.
  4. Add the cleaned and chopped purslane to the skillet. Stir and cook for about 3-4 minutes. You want it to wilt but still maintain some of its vibrant green color.
    Adding a bowl of chopped fresh purslane (semizotu) to the sautéed vegetable base.
  5. Make a small space in the center or simply crack the egg directly over the purslane mixture.
    Cracking a fresh egg over the bed of sautéed purslane and onions in a skillet.
  6. You can scramble the egg into the greens or leave it sunny-side up. Cook until the egg whites are set.

Video

Notes

Cook the purslane just until it wilts — overcooking releases too much moisture and can make the eggs watery.