Turkish Scrambled Eggs with Purslane (Semizotlu Yumurta)
160kcal
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
- Heat the olive oil in a skillet over medium heat. Add the diced onions and sauté until they become translucent and slightly golden.
- Stir in the chopped green peppers. Continue to sauté for another 2-3 minutes until the peppers soften.
- Add the tomato/pepper paste to the pan. Sauté for about a minute to release its aroma and color.
- 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.
- Make a small space in the center or simply crack the egg directly over the purslane mixture.
- You can scramble the egg into the greens or leave it sunny-side up. Cook until the egg whites are set.
Nutrition
Calories160kcalCarbohydrates14gProtein10gFat8gSaturated Fat2gPolyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.02gCholesterol190mgSodium555mgPotassium408mgFiber3gSugar7gVitamin A716IUVitamin C39mgCalcium73mgIron2mg
Notes
Cook the purslane just until it wilts — overcooking releases too much moisture and can make the eggs watery.