Agrelia with Eggs and Halloumi | Charalambides Christis
Frixos Demetriades
I am passionate about cooking - I have always been pursuing happiness through good food, fine wine, my dogs, and of course, with my family and friends!
Being raised in a home where good home cooking was shared with friends and family almost every other day, it was not difficult at all to embrace the concept of “you live to eat”.
Suitable for vegetarians
February 12, 2024
Agrelia with Eggs and Halloumi!
Prep Time
15
mins
Cook Time
10
mins
Serves
4
Ingredients
- 2 Bunches Wild Asparagus, washed, snapped to 4-5cm
- 1 Pissourkotiko Traditional Goat and Sheep Halloumi, Charalambides Christis, grated
- 8 Eggs, Whites and Yolks
- 3 tbsp EVOO, Extra Virgin Olive Oil
- ½ tsp Dry Coriander, ground
- ½ tsp Sweet Chili Flakes, ground
- 2 tbsp Lemon Juice
- 1 tsp Fine Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Start by snapping the tips of the asparagus to 4-5cm length, until no more snapping (about 2/3 of each asparagus)
- Add the eggs in a small bowl and whisk lightly.
- Put a large pan on medium heat and when hot drizzle the oil. After a minute add the asparagus and toss frequently for about 5’. Add the lemon juice and stir for another minute.
- Sprinkle the coriander and chili and season with the salt and pepper. Add eggs and most of the grated halloumi and stir. Lower the heat and cook for 2’ until the eggs have been cooked. Serve and sprinkle the remaining grated halloumi.
