Green Bean and Eggs Saute / Yumurtalı Yeşil Fasülye Kavurması

 

The Green Bean and Eggs Saute / Yumurtalı Yeşil Fasülye Kavurması is a traditional dish owned by many different parts of Turkey. It is low cost, low calorie and easy to make, has few ingredients.

As usual the instructions vary according to areas, taste and habits. I am sharing the way I prepare it, with all the tips I know.

First of all try to buy fresh, green beans. If possible break one in the middle before buying to check whether it is stiff and has strings on the sides. If so don’t buy and cook something else. If not go ahead and try this recipe.

Green Bean and Eggs Saute can be prepared with using the beans with or without boiling first. I prefer not to boil and have them a bit raw. However I prepared the recipe with the boiling version, you are free to try either way. If you choose not to boil then cut the beans to smaller pieces or vertically to make sure they cook faster. 

Other than the boiling the rest is quite standard. Chop onions, garlic and tomatoes. I generally add 1 egg per person. So about 500 grams of green beans and 2 eggs turn out appropriate. If the tomatoes are not juicy or red enough you can add half a table spoon of red tomato paste.

Some people might not relate having eggs with beans; I was surprised when I first had them when my mother-in-law cooked this too.  However it is a nice alternative. Easy to prepare. Enjoy.

 

Green Bean and Eggs Saute / Yumurtalı Yeşil Fasülye Kavurması
Print Recipe
Servings Prep Time
2 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
25 minutes
Green Bean and Eggs Saute / Yumurtalı Yeşil Fasülye Kavurması
Print Recipe
Servings Prep Time
2 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Instructions
  1. Cut off the stems of each green bean. Cut to two or tree depending on the length of the bean. Wash under running water.
  2. Place them in a pot. Cover with water. Bring to boil and continue to cook over medium heat for about 10 minutes. Drain, set aside to cool.
  3. Then use a wide and deep, non-stick pot/skillet. Heat the pot/skillet add the butter and the olive oil. When the butter melts add chopped onions. Cook until translucent.
  4. Then add the crushed garlic, saute for 1-2 minutes.
  5. Add the grated tomatoes and cook for another 2-3 minutes. If you choose to chop the tomatoes make sure to peel them first.
  6. Break the eggs in a bowl. Sprinkle a pinch of salt and whisk with a fork until well combined. Add to the tomatoes.
  7. After 1-2 minutes. Add the drained beans. Add the spices as well. Mix well. After a final 2-3 minutes, you are ready to serve.
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