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Onion and egg skillet (soğan miklası)

Whole recipeFrom: Ayşe Us, Saliha Havva Demirat, Serpil Kırotu, Vesile Eren (derleyenler), Beyşehir Mutfağı (2015)

Ingredients

  • 440 gOnion
  • 200 gEgg
  • 1.8 gRed pepper flakes
  • 6.1 gSalt
  • 41.4 gSunflower oil

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.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Onion64%
  2. Egg29%
  3. Sunflower oil 6%
  4. Salt 1%
  5. Red pepper flakes 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Fry the onions in the oil until well browned.

  2. Add the chili flakes and salt, and cook until the onions are soft.

  3. Crack the eggs one by one over the onions and take off the heat once set.

Where this recipe comes from

From a published work: quantities come from Ayşe Us, Saliha Havva Demirat, Serpil Kırotu, Vesile Eren (derleyenler), Beyşehir Mutfağı (2015); the method is written in our own words.

Last changed: November 1, 2026

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