Mıkla (Egg With Onion) Recipe
An introduction recipe to the Ottoman palace cuisine. The secret is in how to cook onions. Slowly, over very, very low heat...
Ingredients:
For 4 people
🕐 Preparation: 10 min.
🕐 Cooking: 5 min.
| Dry Onion (Medium Size) | 5 | Qty | ||
| Egg | 4 | Qty | ||
| Butter | 2 | Tbsp | ||
| Olive Oil | 1 | Tbsp | ||
| Liquid Oil | 1 | Tbsp | ||
| Granulated Sugar (Dark) | 1 | Tsp | ||
| Salt | 2 | Tsp (large) | ||
| Black Pepper (Freshly Ground) | 1 | Tsp | ||
| Chili Pepper (Service) | 1 | Tsp |
Instructions:
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Finely chop the onions (half rings), add salt, rub lightly and set aside.
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Heat the oil and olive oil in a wide pan. Add the butter to the heated oils.
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Rinse the onions, drain them well and put them in the pan. Add salt and sugar. After turning it for a couple of turns in the high fire, close the lid and take it to the lowest fire. Open the lid when the onions are softened and the water has evaporated. Cook, stirring occasionally, until well caramelized. (takes about an hour)
-
Whisk the eggs close to service in a separate bowl, add them to the onions and cook for another minute or two on low heat without solidifying too much. Add freshly ground black pepper, close the lid and serve warm. Bon appetit!
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