Appetizers with Eggs & Yogurt

Foustoro

Pontian

Ingredients for 2 people

6 eggs

1 tablespoon flour

salt

black pepper

olive oil

oregano

Directions

Beat all the eggs together and add the flour, salt and pepper.

Pour olive oil in a pan and add the egg mix.When the mixture can be evenly unstuck from the pan, we turn it over to cook the other side, using a plate (cover the food on one side with a plate and turn the pan upside down; place the omelet in the pan again to be cooked on the other side).Sprinkle with oregano and serve the dish.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Omelet with Kavourmas

Thracian

Ingredients for 2 people

2 slices kavourmas*

4 eggs

olive oil

black pepper

salt

Directions

Pour some olive oil in a pan and cut the kavourmas in strips.

Beat the eggs and add them to the pan; cook them for a bit before adding the strips of kavourmas.Once they start melting turn off the heat and sprinkle with a little salt and black pepper.

Serve the omelet hot.

* Kavourmas: meat that was boiled in its fat.Available in grocery stores.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Poached Eggs with garlic

Eastern Rumelia

Ingredients for 2 people

4 eggs

2 garlic cloves

2 tablespoons butter

paprika

1 cup water

salt

Directions

Boil the water and add the one clove of garlic, chopped.Break the eggs and place each one separately into a small coffee cup (to get a proper shape); place each egg carefully, so the yolk remains intact, into the boiling water. Once the eggs are boiled, remove them from the water and place them in a plate. Melt the butter and pour it over the eggs, add salt, paprika and the second clove of garlic chopped.

Serve the poached eggs warm.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Spinach-rice with eggs

Pontiac

Ingredients for 4 people

500 g.spinach

olive oil

1 onion

2 green onions

some fresh dill

1 egg for each person

1 cup rice

1 cup water

some lemon juice

Directions

Peelthe onions.Rinse thespinach thoroughly and place it in a pot of boiling water for a few minutes.

In a large skillet sauté the onions with a bit of olive oil and add the spinach.Add the water, lemon juice, dill and salt.When the food comes to a boil, add the rice and lower the heat.

Once the rice is cooked, break the eggs over the spinach, cover the skillet, turn off the heat and let it simmer.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Tsamour

Pontian

 Ingredients for 2 people

2 slices of stale bread

1 onion

4 eggs

olive oil

salt

black pepper

Directions

Cube the stale bread into large pieces.

Preheat the olive oil in a pan and sauté the onion; add the bread and roast the mix.Beat the 4 eggs and pour them over the bread pieces.

Sprinkle with salt and pepper.Serve the dish while it’s hot.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Tsilmpir

Cappadocia

Ingredients for 2 people

3 eggs

1 cow strained yogurt

2 tablespoons fresh butter

parsley leaves

1 garlic clove

salt

paprika

Directions

Spread the yogurt on a plate.Fry all three eggs together and place them on the yogurt.

Mince the garlic and sprinkle it over the eggs; burn the butter and pour it around the eggs.

Sprinkle with paprika, parsley, a little salt and serve.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer