Trabzon-Style Swiss Chard and Eggs (Pazı Mıhlaması)
In the version documented by Trabzon’s provincial culture and tourism office, the chard is boiled, drained and sautéed with onion before eggs are cracked into wells in the greens. This home adaptation weighs the ingredients, reduces the onion and covers the pan to cook the eggs. Serves 3. Allow about 15 minutes to prep and 25 minutes to cook. Discard the blanching water. Why drain the chard so well?If water pools in the skillet, the wells for the eggs will fill in. Press the chard gently in the colander with the back of a spoon, then check for pooled water in the pan before adding the eggs. Nutrition is estimated from catalog entries for the ingredients. Cooking and draining losses are excluded. The egg entry is an approximate match and sodium data are missing for some ingredients. Sources and related recipeLemon Swiss chard and potato sauté · Türkiye’s Culture Portal: Trabzon chard mıhlaması · FDA guidance on cooking eggs safely
Ingredients
Ingredients
Step-by-Step Method
Prepare the chard
Rinse 400 g of trimmed Swiss chard under running water. Finely slice the stems and cut the leaves into strips. Finely chop 180 g onion and 6 g garlic. Start heating the blanching water while you chop.
Boil and drain
Bring about 2 L water to a boil in a pot. Add the chard. Once the water returns to a boil, cook for about 10 minutes until the stems crush easily. Discard the water and press the chard gently in a colander.
Build the base in the skillet
Heat 25 g sunflower oil over medium heat in a 26 cm skillet. Sauté the onion for about 4 minutes, adding the garlic for the last half minute. Add the drained chard, 1 g dried mint, 1 g ground black pepper and 3 g salt. Stir for about 3 minutes until no liquid pools in the pan.
Crack the eggs into the wells
Spread the greens out and make 3 wells. Crack 3 eggs (about 150 g total without shells) into the wells. Cover and cook over low heat for about 8 minutes, until the whites and yolks are fully set. Cook longer if needed. Serve hot.
Chef's Tips & Tricks
If water pools in the skillet, the wells for the eggs will fill in. Press the chard gently in the colander with the back of a spoon, then check for pooled water in the pan before adding the eggs.