Summer Eggs Recipe

This recipe is from Turkey, although you may first think of Italy when you review the list of ingredients. Serves five or six.

Ingredients:
2 medium onions, sliced
3 T. butter or margarine
3 green peppers, seeded and thinly sliced
3 medium tomatoes, thinly sliced
1/2 cup fresh parsley, chopped
1/2 cup water
6 eggs
Salt and pepper to taste
Paprika to taste

V.S.P. In a large skillet, sauté the onions in butter for about 5 minutes. Stir in the green peppers, tomatoes, chopped parsley, water, salt and pepper. Cook the vegetables, covered, for about 30 minutes, or until they are soft and all the liquid has evaporated. With a spoon make 6 depressions in the mixture, each large enough to hold an egg. Drop an egg into each depression and sprinkle them with paprika. Cook the dish, covered, over moderate heat for 5 minutes, or until the eggs are set. Serve immediately as an appetizer or a luncheon dish.

Turkish Ground Beef and Eggs

This simple dish is great when served for a luncheon and the children will enjoy it anytime and every time it is served. Serves six.

Ingredients:
2 large onions, peeled and sliced
2 T. butter or margarine
1 lb. ground beef
2 ripe tomatoes, diced
1 T. chopped parsley
6 eggs
Salt and pepper to taste
Paprika

V.S.P. In a large skillet, sauté the onion in butter, stirring constantly for about 2 minutes. Stir in the ground beef and cook about 10 minutes, or until meat is browned and crumbly. Add the diced tomatoes, chopped parsley, salt and pepper. Simmer the mixture, covered, for 10 minutes. With a spoon make 6 depressions in the meat mixture, each large enough to hold an egg. Break an egg into each depression and sprinkle them with paprika. Simmer the mixture, covered, for four minutes. Serve as a luncheon dish.