Spanish-style Tuna And Roasted Red Pepper Tortilla
FUN FACT: A traditional Spanish tortilla is basically a potato omelet (eggs, potatoes and onions cooked in olive oil and seasoned with salt). It’s usually eaten in the afternoon, as a light snack before dinne
Spicy Scrambled Eggs
FOOD FOR THOUGHT: TOFU AS AN EGG SUBSTITUTE Tofu makes a great substitute for eggs, but the trick is to find the right kind of tofu. Experiment with different brands and degrees of firmness or softness and try to opt for a tofu variety that is as close as possible to the final texture of […]
Spicy Spanakopita Shakshuka
HELPFUL TIP: The reason I suggest breaking the eggs one at a time into a cup first is so that you have better control of the yolk. The dish looks so much better if the yolk is unbroken!
Sunny Side Up Eggs Cooked Over Spicy Vegetables
FUN TIP: First, crack each egg in a small, individual bowl. When the mixture has thickened, throw each egg from the bowl straight to the vegetable mixture.
Spanakopita Shakshuka
Shakshuka, a classic egg dish in Middle Eastern cuisine, is also made, by various different names, throughout Greece. Greek recipes, indeed, abound for eggs cooked in greens and/or tomato sauces. They tend to be great examples of satisfying and healthy Mediterranean diet dishes. This one is a particular favorite, created in my Athens kitchen, using […]
Asparagus, Basil and Tomato Frittata
Here’s an easy, elegant Greek recipe packed with flavor, extra virgin Greek olive oil, fresh herbs, Greek cheese, and a special Greek superfood, mastiha! Enjoy it as a Mediterranean diet breakfast, lunch or dinner. 

Greek Briam Baked with Eggs
The Greek recipe called Briam is one of the classics of the Greek vegetarian table, a wonderful dish made with thinly sliced zucchini, tomatoes, potatoes and peppers. I have omitted the potatoes in this recipe and have given a new look to the dish. When all the vegetables are baked, crisp and golden I pour […]
Avgokalamoura – Ground Meat Omelet
This traditional Aegean island recipe from Chios, for a not-so-classic Greek omelet, is typically made with ground meat that is sauteed in a little extra virgin Greek olive oil and perfumed with aromatic spices. I’ve improvised here, using instead a ready-carved gyro meat that is available in the United States and produced by My Greek […]
Greek Omelet with Sausages, Mushrooms and Metsovone Cheese
Omelet and sausage dishes abound all over Greece. Here, the omelet calls for one of Epirus’s flagship cheeses, metsovone, which adds a delicious, smoky depth to this otherwise simple dish. Serve this as an appetizer or easy main course, coupled with a healthy plate of horta—cooked wild greens. Try serving it for brunch with a […]
Froutalia Omelet With Sausages And Potatoes from Andros
This Froutalia Omelet is surely one of the great regional Greek egg dishes, and a specialty of Andros and Tinos. Basically, it is a thick, slowly-cooked (stovetop) omelet filled with potatoes and local sausage.
Eggs in a Hole, Cooked in Greens
These Eggs Cooked in Greens is an old Greek recipe found in varying renditions throughout the country. The combo of eggs and greens is delicious. Add a little feta to the meal and you've got a sure fire winner! To find some of the artisinal Greek products you'll need to make this, visit my online […]
Northern Greek Feta Cheese and Egg Pie
There are dozens, if not hundreds, of cheese pies in the villages of Northern Greece. This coiled cheese and phyllo pie is a specialty of Naoussa, one of the premiere wine-producing regions in Macedonia, about an hour and a half from Thessaloniki. To find some of the artisinal Greek products you’ll need to make this, […]