Cyprus - Kolokouthkia me t’afka

Lemon eggs! Who knew?!

Aneri's note: I've been to Cyprus! This was in 2009. It’s an island nation between Turkey and Lebanon, but with Greek influence, known for its beautiful beaches and Odyssey legends. When term ended for my Masters program in London, we wanted to celebrate! However, we poor students couldn’t manage a holiday in Greece, but found an amazing deal to Cyprus (equivalent to $400 for 7 days all-inclusive + flights!). So off we went! The meals I ate were mostly Greek (Veg Moussaka for example), though I’m not sure that was authentic to Cyprus. It was also my first time jetskiing! I was in Ayia Napa, which is beautiful, but like most tourist destination places (Cancun, Bali, Goa), it’s overrun by foreigners so you don’t get a true cultural experience. Because Ayia Napa was so touristy, we rented a car and drove the “Aphrodite route” because the legends say the goddess of beauty was born in Cyprus. Our search for eternal youth and beauty led to stops in Cape Greco, Larnaca, Petra de Romiou (Aphrodite’s birthplace), Paphos, and Troodos Mountains. It turned out we didn’t have to search for the legendary goddess because she lives inside of us. We are all #aphrodite!

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Kolokouthkia me t’afka

Difficulty level (1-10): 4

Kolokouthkia me t’afka is a very yummy take on scrambled eggs, with the unique Cyprusian twist of adding lemon! I have never put lemon on my eggs before, but I was pleasantly suprised. It's a very good combination! This simple vegetarian Cypriot breakfast item is easy to make, tasty and very unique!

Ingredients:

Onion - 1/2, chopped 
zucchini - 1, chopped

Potato - 1, diced 


Eggs - 6
Olive oil


Lemon - 1

Dried mint - 1/2 tsp


salt and pepper

Directions:

1. Turn the stove on 350 F to pre-heat.

2. On a lined tray, place the zucchini, potato, and onions and add olive oil on top, approx 1/4 cup. Add salt and pepper to taste and bake for 25 min.

3. While the oven is on, whisk eggs in a small bowl with some salt and pepper and mint and set aside.

4. When the oven is 15 min past, heat olive oil in a large sauté pan over medium heat and start scrambling the eggs.

5. Once the egg starts to set, add the baked veggies and mix.

6. Serve immediately with lots of fresh lemon juice squeezed on top.

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