Silverbeet with eggs

Silverbeet with eggs

Yumurtali pazi

By
From
Turkish Meze
Serves
4
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
500g silverbeet leaves, washed well, stems removed
40g butter
1 tablespoon olive oil, plus extra for drizzling
1 onion, diced
4 free-range eggs
2 garlic cloves, crushed
250g Yogurt
sweet paprika, for sprinkling

Method

  1. Bring about 2 litres water to the boil in a saucepan. Plunge the silverbeet leaves into the boiling water and blanch for 2–3 minutes. Drain well, leave to cool, then squeeze the excess water away. Set aside.
  2. Heat the butter and oil in a frying pan. Fry the onion over medium heat for 5 minutes, until soft and golden.
  3. Thinly slice the silverbeet and add to the pan. Cook, stirring, for a few minutes, until the silverbeet is soft. Season with sea salt and freshly ground black pepper.
  4. Using a spoon, make a little hollow in the silverbeet mixture for each egg. Break the eggs into the hollows. Cover and cook for 2 minutes, or until the egg whites have set but the yolks are still soft.
  5. Meanwhile, using a mortar and pestle, crush the garlic with a pinch of sea salt. Fold the mixture into the yoghurt.
  6. Pour the yoghurt mixture over the eggs. Drizzle with a little extra olive oil, sprinkle with paprika and freshly ground black pepper and serve.
Tags:
Turkish Meze
Sevtap
Yuce
restaurant
Turkish
Turkey
Mediterranean
European
sharing
Middle Eastern
European
SBS
mezze
snacks
bites
small
party
entertaining
tapas
entrees
cocktail party
canapes
canapés
appetizers
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