This recipe is the kind that goes around by the word of mouth. It is a commoner’s food from Ottoman times.
I had this in 70’s in Tokat, Turkey. My chef, late Fahriye Hanim, told me that she had learned this recipe from her grandmother’s grandmother.
Last week I found some stinging nettles in the bazaar and remembered her and the recipe she gave me. So, I bought some and ran home to cook it. It is not an impressive taste, but a nice change. So, I recommend this if you are looking for something different.
Also, keep in mind that you can substitute spinach with nettles in any dish.
Stinging Nettles with Eggs
- 1 bunch of stinging nettles
- 2 onions
- 2 tablespoons butter or olive oil
- 6 eggs
- Chilli flakes for topping optional
Dice the onions.
Wash the nettles.
Heat the butter or olive oil.
Add in the onions.
When the onions become soft and transparent, add in the nettles.
When the nettles soften and wilt, crack the eggs in.
When the eggs are done according to your taste remove from heat and serve.
Notes on Stinging Nettles with Eggs
- Be careful not to touch the stinging nettles with naked skin. They are called stinging for a reason. If you don’t have gloves, you can use freezer bags as makeshift gloves.
- As soon as you throw the nettles on the onions, cover the pan with a lid. This will allow the nettles to wilt quicker.
- You can add some more butter for taste when the nettles start to wilt.