Unleash the wild flavours of spring with the delicate flavours of wild asparagus, adorned with creamy eggs and irresistibly melty halloumi cheese. Let the eggs dance and swirl, their yolks melting into a golden embrace, while a sprinkle of coriander and chili flakes ignites your palate.

See how simple it is to create this great-tasting dish below and don’t forget that you can always print it. 

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Agrelia with Eggs and Halloumi

Prep Time15 minutes mins

Cook Time10 minutes mins

Course: Side Dish

Cuisine: Cypriot

Servings: 4 People

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.

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