A Black Sea breakfast dish of white Swiss chard stems, finely chopped and sautéed first, then the leaves, with onion in butter, and eggs cracked over the top. The stems are not discarded; they cook more slowly than the leaves, so they are chopped separately and added to the pan first. No ground meat or cornmeal is used, letting the chard and eggs remain the focus.
Wash the Swiss chard and cut the white stems away from the leaves in a V shape. Pull off the thick fibers with the tip of a knife and cut the stems into half-centimeter pieces. Cut the leaves into 2-centimeter strips.
Melt the butter in a skillet and cook the finely chopped onion and crushed garlic over medium heat until the onion is soft.
Add the stems and cook, stirring occasionally, for 5–6 minutes, until a fork pierces them without resistance.
Add the leaves, salt, and Turkish red pepper flakes. Cook, stirring, for 3–4 minutes, until the leaves wilt and the liquid in the bottom of the skillet evaporates.
Make five wells in the chard and crack an egg into each. Cover and cook over low heat for 4–5 minutes, until the whites turn opaque and the yolks set. If you prefer runny yolks, use pasteurized eggs.
Do not add the chard stems to the pan at the same time as the leaves; the leaves wilt in a few minutes, but the stems will still be raw and stringy. Allergens: Contains dairy and eggs. Check packaged ingredient labels for other allergens.
Sapları önce pişirip yaprakları son bir dakikada söndürmek doğru sıra. Sapları da ince doğradım, kalın doğradığım denemede yapraklar pişip dağılana kadar saplar hâlâ çiğdi ve tavada iki ayrı doku kaldı.
Sapı yapraktan ayırmak şart, birlikte attığım denemede yapraklar dağılırken saplar hâlâ çiğdi.
Sarımsağı soğanla birlikte kavurdum, yanmasın diye kısık ateşte tuttum.
Sarımsağı soğan pembeleştikten sonra eklemek daha güvenli, soğanla aynı anda atılınca yanma riski yüksek.
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