Bartın isput (borage-leaved herb) with eggs
Ingredients
- 1,000 gIsput (Trachystemon orientalis greens)
- 1,500 gWater
- 10 gSalt step 2
- 440 gOnion
- 92.1 gSunflower oil
- 5 gGround black pepper
- 5 gSalt step 4
- 200 gEgg
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Water46%
- Isput (Trachystemon orientalis greens)31%
- Onion14%
- Egg 6%
- Sunflower oil 3%
- Salt 0%
- Ground black pepper 0%
Ingredients by weight, heaviest at the bottom.
Method
Wash the isput well, trim off the outer skin near the root and chop into 2-3 cm pieces.
Put the chopped isput in a pot, add the water and the first salt and boil. Drain in a colander and let it cool until lukewarm.
Chop the onions and fry them in the oil until pink.
Sprinkle in the black pepper and the second salt, crack in the eggs and cook.
When the eggs are set, add the drained isput and stir. Fry over low heat for 15 more minutes, then take off the heat and serve hot.
15 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1047 (Bartın Belediyesi)Accessed: November 3, 2026
Last changed: November 1, 2026