in Greece

Avgha vrasta me jemisi – stuffed egg halves

updated

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Ingredients for 4 servings:

  • 8 eggs, hard-boiled
  • 8 anchovy fillets / anchovy fillets
  • 50 g feta cheese, made from sheep’s milk
  • 1 jar capers, pickled
  • 3 tbsp olive oil
  • ½ lemon(s), juice
  • Vinegar (tarragon vinegar)
  • Mustard, hot
  • Salt
  • Parsley, fresh flat
  • possibly pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

spicy Greek appetizer from Cyprus

Peel and halve the eggs. Mix the egg yolks with the anchovies and feta cheese. Stir in some chopped capers, olive oil, lemon juice, and a drizzle of vinegar. Season with salt and mustard. Spoon the egg mixture into the egg halves and garnish with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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