Go Back

Tsik tsik, quick summer dishes from Mia Kouppa

A Messinian family recipe from Helen & Billie
Cuisine: Greek


  • 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 to matoes 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


  • 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.
  • 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.
  • 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.
  • 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.