Suhoor Recipe from Expert Dietitian Merve Tığlı
Looking for a light and low-calorie suhoor recipe? Here is a recipe from Expert Dietitian Merve Tığlı that is both light and low in calories — perfect for suhoor.
Ingredients:
4 onions
1 clove of garlic
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon oregano
1 tablespoon olive oil
100 g spinach
100 g kale
50 g peas
4 eggs
40 g cheese
½ lemon
½ handful dill
½ handful mint
Preparation:
Peel the onions, roughly chop them, and slice the garlic. In a pan, sauté the cumin and coriander seeds for about 1–2 minutes. Then transfer them to a mortar, add the oregano and a pinch of salt, and grind together.
Add the onion and garlic to a frying pan. Cook until softened and lightly golden, then add the spice mixture.
Trim the stems off the kale and roughly chop. Add to the pan along with the lemon juice.
Add the spinach and peas, season with salt and black pepper, and cook until the spinach has wilted.
Crack the eggs on top and cover the pan to let them steam. The eggs will be cooked in about 2–3 minutes. Finely chop the dill and mint and sprinkle over the eggs to garnish.
Enjoy your meal.
