Cyprus! While we have dabbled in the D’s and E’s lately on our more or less alphabetical cullinary tour du monde we still have a few more C’s. So here is a quick and easy Cypriot vegetarian dish that can be eaten for breakfast or dinner – Courgette with Eggs otherwise known as Scrambled Eggs with Zucchini. We had it for dinner the other day with a green salad. This is the type of thing our family considers “fast food” when we are short on time. We also tend to eat bigger lunches and lighter dinners. Cyprus had lots of meat dishes and food that seems very similar to that of Greece – most likely due to its proximity to Greece. While I was dying to make Halloumi, which I love, I looked it up on Amazon and it was just more than I wanted to spend, so Courgette with Eggs it was. I first saw it listed in a list of typical Cyrpiot dishes and then searched on line for an authentic looking recipe. Quick apology, the ingredients picture shows cayenne, but after taking the picture and using up my leek, I realized that I was supposed to use sweet paprika. But feel free to add cayenne anyway if it temps you 🙂
| Difficulty: Easy Servings: 2 Total Time: 15-20 min Prep Time: 5 min Cooking Time: 10-15 min Rating: 8.5/10 |
Ingredients
- 4 eggs
- 1 leek, sliced
- 1/2 of a medium sized zucchini, sliced thin
- 1 T olive oil
- 1/4 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 1/4 C water
- dash of paprika (approx 1/8 tsp)
- 1-2 stems fresh parsley, chopped (or 1/4 tsp dried parsley)
Step by Step Directions
1.  | Cut the roots off the leeks then cut leeks lengthwise. Wash them well to get the dirt out. |
2.  | Crack eggs into a bowl. Slice zucchini into quarters, lengthwise, then slice thin (1/8″ approx). Chop leeks into 1/8-1/4 ” pieces. Chop parsely. |
 3.  | Add oil and leeks to a frying pan. Sautee over medium high, mixing regularly, until tender. |
 4.  | Add zucchini. Sautee, stiring for 2-3 minutes. |
 5.  | Add water. Sautee for 2 minutes. |
  6.  | Add a dash of sweet paprika. Mix. Cover. Let simmer 2-3 minutes until tender but still slightly firm. |
  7.  | Add a dash of salt and pepper to eggs. Whisk until bubbly. |
8.  | Add eggs to pan. |
 9.  | Gently move eggs around scraping the bottom until eggs are fully scrambled. |
10. | Garnish with chopped parsley. Serve. |
Recipe Source inspiration: Courgette with Eggs, Scrambled Zucchini Eggs