I won’t be doing much cooking these days as yesterday when I was going to my painting lesson I slipped and fell in the street and I sprained my left foot ankle and can’t do anything. I am supposed to be lying in bed with my foot high but I can’t stay in bed and I neither like watching TV anymore. So I am at the computer all day with my left foot on a chair with pillows underneath.
The only thing I can do at the moment since I have a lot of pictures taken from cooking various recipes, I can at least write them down, so it will keep me busy for at least a week.
Cypriot cuisine can be very simple many times and with a few ingredients apart from Patates me avga some other classic traditional Cypriot dishes are prepared the same way but using a few different ingredients and spices make a completely different meal.
There are a lot of recipes we love making with eggs and here are just a few examples, such as Agrelia me Avga (wild asparagus and eggs), Manitaria me Avga (mushrooms and eggs), Spanaki me Avga (spinach and eggs), Ntomates me Avga (tomatoes and eggs, in Greece this is called Kagianas or strapatsada), loukanika me avga (sausages with eggs), pasto me avga (smoked pork with eggs), onions with eggs, courgettes with eggs, Moloches me avga (mallows with eggs), wild greens (strouthkia) with eggs, agginares me avga (artichokes), chicken giblets with eggs etc.
A few of these recipes are included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!
Today my husband prepared Patates me Avga, which is a very simple but tasty dish. It can be eaten as a light snack but with a horiatiki salad and fried halloumi cheese it was a very filling and satisfying meal not to mention delicious.