Tsik tsik, quick summer dishes

a recipe from Mia Kouppa

tsik tsik, summer vegetables with eggs

Do you remember Helen & Billie from Miakouppa? I found a delicious Greek summer dish from their family recipes that was just perfect for a quick summer lunch. It goes by the name tsik tsik, yes it’s a weird name I know, but it’s bursting with summer flavours, it’s all the summer veg plus eggs: tsik tsik!

Head straight to the recipe.

There are some regional dishes that don’t even have a name. It can be potatoes and eggs (patates me avga) an omellette as you will easily recognise or tomatoes with eggs, which goes by the name kayiana and is nothing more than tomato scrambled eggs. Other dishes however have a very awkward name, τσικ τσικ which transliterates as tsik tsik and doesn’t quite translate. The dish originates from Messinia, where Miakouppa family has its routes and the dish has made it all the way to Canada. Another tasty summer omelette to flavour busy days.

tsik tsik

Weird name aside, tsik tsik is  rustic Greek cooking at its best. Just imagine going out to the garden picking a few courgettes and an aubergine, throw in the pan with a grated tomato and finish off with a satisfying mix of eggs. Delicious!


Tsik tsik, quick summer dishes from Mia Kouppa


A Messinian family recipe from Helen & Billie

Ingredients

  • 3 courgettes, chopped or grated (I need a bigger pan)
  • 1 large aubergine, chopped
  • 3 medium sized potatoes, peeled and diced into small chunks
  • 2 tomatoes, deseeded and chopped
  • 1/4 cup vegetable oil
  • 1/4 cup Greek olive oil
  • 1/2 cup water
  • 300 gr tomato sauce
  • 1 tspn salt
  • Freshly ground pepper ( I like it quite a bit)
  • 3 large eggs

Directions

  1. Wash courgettes, eggplants, potatoes and cut in small chunks. If you wish you can grate the courgettes too. I went half grated, half chopped for my courgettes.
  2. In a large frying pan, add the vegetable oil and the olive oil. Add your chopped veg and cook over medium heat, covered for approximately 5 minutes.
  3. Add the diced tomatoes, the water and the tomato sauce and season. Mix well, cover and cook for 25 minutes over medium heat, stirring occasionally. If the pan appears too dry, add a bit more water.
  4. In a small bowl, whisk together the eggs. Pour them evenly over the vegetable mixture. Using a spatula, cut through the vegetables and wiggle them around a bit so that the egg falls to the bottom of the pan and cooks. Cook for about 5 minutes over medium-low heat, or until egg is cooked.
  5. Drain the pasta and slowly immerse in the sauce. You are ready to serve.

I hope you enjoy good spells of weather and wonderful summer food.

from London with love,

Eugenia

Facebooktwitterpinterestinstagramby feather

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.