Sunday, 18 July 2010

Scrambled eggs with a cypriot touch

Scrambled eggs are just perfect for a lazy Sunday morning. Since we had this for brunch I needed to make it a bit more filling and with a couple of Cypriot delicacies in hand it turned out to be just that. One of the key Cypriot ingredients is halloumi, a soft cheese traditionally made with a mixture of goat's and sheep's milk (although sometime it also contains cow's milk) salt and mint. The second Cypriot delicacy is a smoked meat known as chiromeri (usually served as a cold meat meze) made of pork leg meat, wine and salt and is similar to any smoked, air-dried ham from Southern Europe. The characteristic of the Cypriot version is the strong wine flavour.

For the execution first sweat the spring onions with a bit of olive oil and then add the chopped halloumi and chiromeri. Season with the crushed pepper (but not with salt as both the halloumi and chiromeri are pretty salty). Then beat the eggs with the milk and add in the pan. Stir for 1-2 minutes and finally add the chopped tomatoes (in the last minute of cooking). The tomato is pretty essential here to counteract the saltiness of the meat and the cheese.

Enough for 2 (accompanied with a large slice of rustic bread).

  • 3 medium eggs
  • 3 tbsp milk
  • 1 medium tomato
  • 5-6 spring onions
  • 50 g chiromeri
  • 100 g halloumi
  • olive oil
  • crushed pepper


  1. This sounds delicious Nefeli but I could never have this for breakfast. Any other time of the day this would be devoured in no time.

  2. Thanks Ivy, same here I couldn't stomach this at 7 am but for brunch around midday it was ideal :)