Kolokithakia me Auga – A tasty Cypriot recipe.
I know that the last few posts I have thrown in many Greek words but I always compensate and translate them instantly to English and this is what I am going to do today.
So “kolokithakia me auga” is only zucchini with eggs – made with the simplest way, fried in pure olive oil.
I know it might sound cliché but this is such a tasty, simple and inexpensive plate that will surely surprise you. This is a Cypriot recipe made when Cypriot housewives have no time, or the great appetite to cook with passion since it is so simple and it takes no time at all to make. It’s also considered a vegetarian plate and many people have this plate during feasts.
All you need for this plate is a big pan, pure olive oil, fresh zucchini or courgettes, free-range eggs and maximum 30 minutes in your kitchen.
Serve with Greek salad for a full meal and lots of white grain Cyprus bread.
Level of difficulty: 1/4
Calories: 250 kcal (per portion)
- For the Kolokithakia me Auga
- 3-4 courgettes
- 6 free-range eggs
- 4 spring onions finely chopped
- ¼ of a glass pure olive oil
- A touch of dry mint
- For the Greek salad
- 2 medium size ripe and red skinless tomatoes
- 2 peeled cucumbers
- 1 green pepper
- 1 red onion
- Fresh or dry oregano
- Pure olive oil
- 1 packet of Fetta cheese
Wash the courgettes, dry slightly and cut into thin layers. Put them in a drainer and keep them aside.
Pure in the olive oil in a large frying pan and heat it on a high fire.
When the oil is really hot, throw in the chopped onions for five minutes and then the courgettes and salt them.
Leave them to fry for about ten minutes without turning or touching them.
Then using a wooden spoon, carefully stir them and try to turn them to the other side.
Leave them for another ten minutes until they become golden brown and check them regularly so they don’t get burned.
In the meantime break the eggs in a bowl and whisk them with a fork to blend.
Pure them in the pan and mix them with the eggs by slightly stirring the eggs and courgettes together.
Cook them for about 5-7 minutes until you see them mixing into a mixture, eggs are cooked and blended smoothly with the courgettes.
The Greek salad
Cut the tomatoes into 4 chunky pieces and the cucumber as you like.
Put them in a bowl; throw some onion, pepper and oregano and plenty of pure olive oil.
Serve them together along with plenty of white grain Cyprus bread and if you wish try some drained Greek yogurt with the courgettes since they work miracles together.