This Şanlıurfa breakfast tosses onions with smoky isot pepper and eggs, creating a sharp, warming pan for the southeastern morning table.
8 min prep 10 min cook
Keeps the screen on · step-by-step guide · built-in timer
Chop the onions thinly.
Soften the onion in oil for 6 minutes and add isot.
Break the eggs, cook for another 3 minutes, serve with pita.
3 yumurtayı tavaya kırıp 3 dakika pişirin.
Tırnak pideyle sıcak servis edin, soğanlı yağ pideye geçsin.
💡 Tip: Not keeping the isot in the oil for too long prevents the bitterness from turning into a burnt taste.
🍽️ Serving suggestion: Serve hot with pita bread on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~188
kcal calories
9
g protein
10
g carbs
12
g fat
4.8g
Sugar
1.9g
Fiber
75.5mg
Sodium
2.2g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (60%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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