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Staka me ayga is a simple Cretan dish consisting of poached or fried eggs and local staka (a type of buttery cream mixed with flour). The combination is usually seasoned with salt and pepper, and it is typically enjoyed warm for breakfast.
Eggs with staka are often paired with apaki (smoked pork), another traditional Cretan product. Staka is a unique specialty of Cretan cuisine, and it can also be eaten as a spread on slices of bread or as a side dish.
MOST ICONIC Staka me ayga
This popular Greek dish, which goes under the name strapatsada or kagianas, consists of diced, sautéed tomatoes that are seasoned with fresh herbs, then combined with lightly beaten eggs and topped with crumbled feta cheese. With its rustic appeal and clean, refreshing flavors, it is mainly enjoyed as a light main course or a side to various roasts or grilled meat.
Even though it is traditionally associated with Ionian islands, it is commonly eaten throughout the country.
MOST ICONIC Strapatsada
Fourtalia is a traditional omelet hailing from the island of Andros. Although the ingredients may vary from area to area, the basic recipe always contains eggs, potatoes, and sausages. The cut potatoes are fried in olive oil and pork fat, with the addition of sausage bits just after the potatoes start to turn golden.
At this stage, you can add peppers, onions, and bacon, if desired. The final step is the addition of beaten eggs, and the omelet is then fried until fluffy or firm, based on personal preferences. Fourtalia should always be served hot, straight out of the pan.
MOST ICONIC Fourtalia
Omeleta is a traditional Greek-style omelet made with Mediterranean ingredients, giving it a distinct and flavorful twist compared to classic omelets. Unlike a typical omelet, the Greek omeleta incorporates local vegetables, cheeses, and sometimes meats directly into the eggs rather than as fillings.
The base is made with whisked eggs seasoned with salt and pepper, and crumbled feta cheese is a common addition, adding a tangy, creamy flavor. Fresh tomatoes, bell peppers, onions, and sometimes zucchini are included, giving the omelet vibrant color and taste, while Kalamata olives contribute a briny depth.
VARIATIONS OF Omeleta
MOST ICONIC Omeleta
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Patates me avga is a simple Cypriot-Greek dish of potatoes and eggs. Although there are many modern variations of the recipe with various additional ingredients, the most traditional form of this dish is made by frying cubed potatoes in olive oil and, when done, adding beaten eggs.
The eggs are mixed with potatoes until cooked and seasoned with salt and pepper. Patates me avga can be enjoyed as a breakfast but is more often eaten as a lunch, with a side of salad or fried halloumi.
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Translated as a mixture of different things, this traditional Bulgarian dish is prepared with eggs and typical summer vegetables such as tomatoes and peppers. Other ingredients include sautéed onions, salt, pepper, and Bulgarian white cheese.
There is also a winter variety of the dish that is usually made with frozen roasted peppers. Mish-mash is typically served alongside crispy slices of bread or toast, and is enjoyed for breakfast, lunch, or dinner. Although the origins of the dish are not familiar, it is an integral part of traditional Bulgarian cuisine.
MOST ICONIC Mish-mash
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It is believed that the Bulgarians took an old Balkan dish and enriched it by adding cheese to it, creating Panagyurski eggs in the process. Simple and flavorful, the dish consists of poached eggs, various spices (typically paprika and garlic), Bulgarian yogurt, and sirene or feta cheese.
When properly prepared, Panagyurski eggs should be served with crusty bread on the side. For the truly adventurous, the dish can be paired with a glass of dry white wine.
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Often compared to a frittata, an open-faced omelet, or even a soufflé, sfougato is a traditional egg-based dish that may also be described as a crustless quiche. This savory specialty is typically made by combining beaten eggs with grated cheese and plenty of fresh herbs and vegetables.
There are numerous versions of this dish across Greece, but some of the most common ingredients used for its preparation apart from the eggs include fresh onions, zucchinis, mint, dill, soft feta cheese and hard cheese such as Kefatolyri, breadcrumbs or salty crackers, milk, olive oil, salt, and pepper.
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Čimbur is a simple Bosnian dish that is similar to scrambled eggs. It is made by sautéing onions in butter and oil and then adding eggs to the combination, which should be mixed the entire time, and the eggs should be neither runny nor too dry.
Some versions of the dish incorporate green onions or pieces of meat. In Bosnia, the name čimbur is more commonly used for another dish, which is also known as čimbur s mesom (čimbur with meat), consisting of minced meat that is topped with whole eggs.
VARIATIONS OF Čimbur
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Čimbur s mesom is a Bosnian dish consisting of ground meat and eggs. The meat is sautéed with onions, ground paprika, and (optionally) tomatoes or tomato sauce. After that, whole eggs are cracked on top of the meat, and they are then slowly baked until set.
Occasionally, a mixture of ground paprika and melted butter can be drizzled over the eggs. This traditional dish can be served as a filling breakfast or the main course. It is usually enjoyed with bread on the side. Čimbur s mesom is also known simply as čimbur, but it should not be mistaken with an egg-based dish that shares the same name.
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