Cypriot Cuisine Breakfast
A traditional island breakfast of fresh wild asparagus (ayrelli) gathered in the mountains of Cyprus and cooked in olive oil.
· votes Be the first to rate
Vote saved, thank you!
Copy and paste this snippet into your blog or website:
AI-generated image, editorially approved.
Step by step
Check off the steps you've completed; your progress is saved on this device.
Snap off and discard the tough woody ends of the wild asparagus, then break the tender tips into 3-4 cm pieces.
Chef's tip: Snapping the asparagus with your fingers instead of cutting it with a knife naturally separates off the stringy, tough parts.
Heat the extra virgin olive oil in a large cast-iron pan. Add the asparagus and sauté over medium heat for 5-7 minutes, until it turns bright green and softens slightly.
Crack the eggs over the asparagus in the pan. Sprinkle with the sea salt and black pepper. Cover and cook for 3-4 minutes so the yolks stay slightly runny.
Chef's tip: Serve hot with village bread and slices of fresh halloumi.
Time's up! Enjoy your meal.
Transparent source info
Editorial and media review in progress
Last check: 17.09.2026
Recorded editorial source
Reklam
Your next recipe
Sigara börek filled with grated halloumi and fresh and dried mint, rolled thin and fried in hot oil until crisp.
The halloumi is fried on its own before it meets the tomato, and its salt is drawn out in water first.
A breakfast pan where the tomato is cooked down first and the eggs go in last. How often you stir decides the texture.
Golden toasted halloumi and tomato, a perfect pairing in a pressed sandwich.
Culinary & Culture Guides
Turkish eggs (çılbır) are poached eggs on garlicky yogurt with sizzling chilli butter. Here's the history, the authentic method and fixes for common mistakes.
Read more →The harvest starts in mid-October. The colour of the fruit decides what it becomes, and the 24 hours between picking and pressing decide the acidity of the oil.
Read more →Cypriot kebab is bone-in lamb or kid goat cooked low and slow. Three and a half hours at 150C in a covered pot at home: which cuts to buy, the plain marinade, and what the last twenty minutes are for.
Read more →Reklam
