Herby Turkish eggs with wild greens
In an extract from Mediterranea: Life-perfected Recipes from Grandmothers of the Mediterranean, Anastasia Miari shares a time-honoured recipe for flavour-filled eggs from Turkey
Marco Argüello
This dish – called Otlu Yumurta in Turkey – is spectacular in its simplicity and I love that I can use up any wild greens or left over herbs and spring onion lurking in my fridge for it. Esma throws her eggs together using a bunch of spring onion but I’ve tested this with leek and beetroot tops too and the result is resoundingly tasty using both variations.
MAY WE SUGGEST: More delicious Mediterranean recipes by Anastasia Miari
Recipe information
Yield
Serves up to 6
Ingredients
1 large bunch of spring onion (wash well, remove the outer layers and include the full length of the onion) chopped into 1cm thick rounds
1 green pepper finely chopped
60ml olive oil
6 eggs
Tsp sumac
Also on the table
Apricot jam
Mulberry jam
6 tbsp tahini mixed with 2 tbsp of grape molasses
Preparation
Step 1
1 green pepper chopped into the pan then sizzle in 60ml of olive oil for a few minutes until very soft then crack 3-4 eggs on top depending on how hungry you are!
Step 2
Sprinkle with salt, pepper and sumac to taste.
