Her recipe, the very first I encountered of roasted cabbage wedges –many have been published since– inspired me to try my version.

I omitted the anchovies and parmesan, but added both soy and fish sauce, as well as a large pinch of my favorite hot Florina smoked pepper, along with plenty of rosemary, which I think complements beautifully this Asian-Mediterranean roasted cabbage.  Costas and I loved it, and we make it quite regularly these days.

It accompanies beautifully any kind of meat or chicken, but we also eat it with the wonderful olive-oil-fried eggs from our neighbor’s hens, and feta cheese.

Serves 3- 4 

1 medium head green cabbage (1 ½ kilo, about 3 pounds)

½ cup fruity olive oil, plus more to drizzle at the end

¼  cup soy sauce

2  tablespoons fish sauce

3-4 garlic cloves, finely grated, or passed through a garlic press

2 teaspoons piperokama or any good smoked, hot pepper

¼ cup rosemary leaves, and more sprigs to serve

Freshly ground black pepper, as needed

½ cup whole wheat breadcrumbs, or chopped walnuts or other nuts, such as almonds or hazelnuts

Heat oven to 450 F (230 C).

Cut the cabbage in quarters lengthwise through the core, then cut out the cores and stem. Slice the quarters lengthwise into about 1½-inch-thick (3,5 cm) wedges.

Place the wedges on a rimmed sheet pan, lined with parchment paper, flat sides down. It’s OK if the pan seems a bit crowded; the wedges will shrink as they roast but try not to overlap much, if possible. Lightly drizzle them with oil.

In a small bowl, combine the soy and fish sauces, the garlic, the smoked pepper and the rosemary leaves. Add about ½ cup olive oil and stir to mix. Massage this mixture into each cabbage wedge, making sure it goes in-between the leaves.

Roast until cabbage is lightly browned in spots, about 20 minutes. Spritz with water, nd contilue roasting another 10 minutes, until the cabbage is tender and caramelized. Sprinkle with the breadcrumbs and roast another 10 minutes, then remove from the oven, drizzle with a bit more olive oil, sprinkle with some black pepper and serve immediately or let cool and serve at room temperature.

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I though of adding squash and bell pepper to the eggpants as I had no leeks to sweeten and add color to the stuffing. This semi-open colorful pie/tart is the perfect main course for a vegetarian Thanksgiving or for any festive fall and winter meal.   

In the original pie of Drama sauteed leeks and eggplants are flavored with plenty of agad graviera cheese, and scented with cumin. Walnuts add a meaty taste to this delicious pie that I have baked on many occasions, both at home and also at various meals I have cooked over the years in the US. I often bake a rolled eggplant pie, as it is easier to cut and serve, especially if one uses commercial frozen phyllo, and not the wonderful home-rolled. 

Serves 10-12

About 2/3 cup Olive oil as needed

1 round eggplants, cut into slices

1 large purple onion, thinly sliced

 Half a small squash, peeled, seeded and cut into small dice –about 4 cups

1 red pepper seeded and cut into strips   

 2 cups aged graviera, pecorino or cheddar, grated

1 ½ cup smoked cheddar, grated

1 1/2 cup walnuts, coarsely chopped

1 1/2 teaspoon ground cumin

Aleppo pepper or freshly ground black pepper

About ½ -1 teaspoon salt, as the cheeses are quite salty

½  packet thick frozen commercial phyllo, or homemade phyllo pastry

Preheat the oven to 375 F (200 C) and brush generously the eggplant slices with olive oil, place them on a parchment-paper-lined baking dish and bake until golden and tender, about 20 minutes. Let cool and then chop them into about half-inch pieces.

In the meantime, in a large skillet sauté the onion in 2 tablespoons of olive oil, until soft. Remove with a slotted spoon and set aside. To the skillet add the pepper and sauté the pepper, remove when done, then add the squash and a little more olive oil and sauté on high heat, tossing often for 2-3 minutes, then reduce the heat, cover and continue cooking until soft, about 15-20 minutes. Cool in a colander to collect any excess oil.

In a large bowl mix the onions, eggplant, peppers, squash with the grated cheeses, the cumin and the walnuts. Add very little salt and plenty of pepper and toss well to mix.

Oil a pan or a cast iron skillet and lay 2 sheets of phyllo, brushing generously with olive oil and leaving the sheets hanging out of the pan. Add two more sheets of phyllo brushing with oil and then add the filling, spreading all over the pan and pressing to even it.

Fold the hanging phyllo, brushing with olive oil, to make a crown around the pan partly covering the filling.    

Bake in the middle of the oven, reducing the temperature to 350F (180 C) for about 40 minutes or more, until the phyllo turns golden brown and the filling sizzles.

Let cool a little before cutting to serve. The pie can be eaten warm or at room temperature. It can also be frozen and reheated.

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The tanginess of yogurt accentuated by the crumbled feta beautifully complement the sweetness of the broccoli and the peppers.

Serves 5-6: 12X9-inch (30X20cm) glass casserole

About 1 ½ pounds (750 grams) broccoli: pare the hard stems, discarding only the very hard parts, separating the tender florets. Wash under running water in a colander and drain.

2/3 cup olive oil

1  large or 2 small red bell peppers, seeded and cut into somewhat thin strips (about 1 cup pieces)

4  cloves garlic, coarsely chopped

½  cup whole-wheat breadcrumbs

YOGURT SAUCE

1 ¼  cup full fat yogurt, not strained (Greek)

1 ½  cups full fat milk

¼  cup olive oil

4  tablespoons all-purpose flour

400  grams crumbled feta –about 1 2/3 cup

3  medium eggs

1  teaspoon or more smoked red pepper flakes

TOPPING

3  tablespoons grated kefalotyri or pecorino cheese

Pinch red pepper flakes

Preheat the oven to 350F (180 C).

In a pot of boiling water, add 1 tablespoon salt, and the harder broccoli stems and cook for about 10 minutes, before adding the florets and cooking them until easily pierced with a knife. Alternatively arrange the stems in a basket or colander that can be fitted over a pot (or a steamer, if you have one), and steam for about 15 minutes, then add the florets and steam until tender.  

Drain the cooked broccoli and chop the stems and florets into about ½-inch pieces.

In a skillet add half the olive oil and sauté the peppers for 10-15 minutes, until soft. Remove with a slotted spoon and set aside.  

Add the garlic to the hot oil and stir a couple of times –don’t let it color. Add the Broccoli pieces and stir a few times then remove from the heat.

Pour the rest of the olive oil to the baking pan and spread the breadcrumbs, stirring to coat then with oil. Set aside.

Make the sauce: In a bowl add the yogurt and the milk and stir to mix.

In a saucepan warm the olive oil with the flour, on medium-high heat, stirring with a whisk, and cook until well frothy, about 4-5 minutes. Pour in the yogurt mixture and cook stirring until it thickens and starts to boil.

Remove from the heat and stir in the feta and eggs, mixing them well. Add the smoked pepper flakes, stir, and keep 1 cup of the sauce for topping. To the rest of the sauce add the sauteed peppers and the broccoli and toss to mix. Taste and add pepper and salt, to taste.  

Carefully spread this mixture on the oiled breadcrumbs, in the pan, being carful not to mix the broccoli with the crumbs that should stay at the bottom. Even the mixture with a spoon or spatula, then pour over the reserved yogurt sauce, spreading it all over. Sprinkle with the grated cheese and with some red pepper flakes and set on a sheet pan covered with parchment paper, before placing in the middle of the oven.

Bake for about 35 minutes, or until well browned on top and bubbly. Let cool for 10-20 minutes before serving.  

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Cut into chunks a couple of small, longish, tender eggplants, some peeled butternut squash, one or two bell peppers, add a sliced onion and a couple of garlic cloves and douse them all with olive oil; sprinkle with some cumin, ground coriander seeds, oregano or thyme, plenty of Aleppo (or Maras) pepper flakes and of course salt, and bake in the center of the oven for about 45 minutes, tossing once after 30 minutes or so.  

For my 15×12 inch (37×32 cm) deep pan I used about 1 1/2 pounds squash and more or less the same weight of tender (no seeds) eggplants.

I find that squash and eggplant complement beautifully each other! But by all means, if you want to use any other seasonal vegetables, the same formula more or less works for zucchini, or with sliced fennel bulb instead of the squash etc. 

A medium onion, thickly sliced, and a couple of coarsely chopped garlic cloves are essential. Add 2 or 3 bell peppers, any color you like, and drizzle with plenty of olive oil –I would say that I used about 1/2 cup. Sprinkle with 1 teaspoon cumin, plus about 2 tablespoons ground coriander seeds, and 2 teaspoons oregano or thyme. Add salt and pepper of course and toss very well –your hands or 2 large spatulas are needed here. 

Bake in a medium-high oven (about 400F, 200 C) for about 45 minutes.

Just before serving, sprinkle with plenty of fresh or dried thyme or oregano. Adding it at the end enhances the aromas and flavors tremendously. 

Don’t forget to line your pan with parchment paper so that cleaning it afterwards is dead easy!

These roasted vegetables are great hot, warm or room temperature. If you refrigerate the leftovers, heat in a low oven or in the microwave. 

You can also use them as the base to make an omelette, especially my favorite Frittata-stratta. 

The post Pan Roasted Vegetables appeared first on Aglaia's Table οn Kea Cyclades.

The potatoes taste wonderful as they soak up the aromatic juices.

The beautiful juicer created by the potter Lorna Meaden.

Makes 4 servings

1/2 cup olive oil

2 leeks, trimmed, thinly sliced, washed well and drained

2 medium onions, coarsely chopped

4–5 scallions (white and most of the green parts), thickly sliced

1 small fennel bulb, trimmed (fronds and tender stalks reserved) and coarsely chopped

3–4 medium potatoes, cut into 1/4-inch-thick slices

2-3 medium carrots, halved lengthwise and cut into chunks

1 teaspoon fennel seeds, preferably freshly ground or crushed in a mortar

2 tablespoons ground coriander seeds

2 pounds mixed greens: Swiss chard, chicory, spinach, sorrel, or any wild or cultivated, preferably not bitter greens

1-2 oregano or thyme sprigs (optional) 

1 1/2 cups water

1 teaspoons salt or more, to taste

Freshly ground black pepper and Aleppo pepper, to taste 

1/4 cup or more freshly squeezed lemon juice, to taste

1 cup chopped fennel fronds plus tender stalks, or fresh dill OR a handful coarsely shredded fresh mint

Extra-virgin olive oil for drizzling 

In a large skillet, heat the oil over medium heat and sauté the leeks for 8 minutes, or until soft. Add the onions, scallions, fennel bulb, if using, and potatoes and carrots. Toss with the fennel seeds and coriander and stir to coat with the oil.

Cook for about 6 minutes, then add the chopped stems of the greens and cook for another 6 minutes, until the potatoes are almost done. Add the greens which will pile on top of the pan, cover and let them steam and shrink for 1-2 minutes, add the thyme, if using then pour about 1/2 cup wine and toss everything.  

Sauté for 2 minutes, then add the water, salt and pepper to taste. Reduce the heat to low and simmer for about 10 more minutes, or until the greens and potatoes are tender and most of the juices have evaporated. If the sauce is still too watery, cook for 2 to 3 minutes over high heat to reduce it.

Add 4 tablespoons lemon juice and 1/2 cup of the fennel fronds or dill, as well as half the mint, taste and adjust the seasonings.

Cook for 2 to 3 minutes more, then sprinkle with the remaining herbs,  and drizzle with fruity olive oil, toss and serve warm or at room temperature.

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In Crete chickpeas are commonly flavored with bitter (Seville) orange, while in most other islands lemon is used. I think orange peel is a wonderful substitute for the bitter orange, along with some lemon juice. This simple chickpea dish, like the one without squash, should be made with the best quality, preferably organic dried chickpeas, not the canned ones. Their flavor is so much more interesting. 

I add mustard, something I learned from my mother who claimed that it made all pulses more digestible. I’m not sure it does, but it certainly deepens the flavor of the beans and chickpeas.

I start describing the long, old fashioned oven-cooked method, and then I add my way of making the dish fast, with pre-cooked, frozen chickpeas without losing its original flavor and texture –by the way I, as most Greeks, like the chickpeas meltingly tender, somewhat mushy, not chewy.

I developed this recipe for EATING WELL magazine; part of a piece about the healthy Cooking of Crete (March 2020).

Serves 6-8

         2 cups dried chickpeas, preferably organic (see NOTE 2)

        1 teaspoon baking soda (optional)            

       1 ½ teaspoons Salt, or to taste       

       1/3  cup olive oil          

       2 1/2  cups coarsely chopped onions        

       2-5  teaspoons Aleppo or Maras pepper, or Hot Red           Pepper Flakes to taste

      1  1/2 cups vegetable or Chicken Stock or more, as needed

         2 pieces fresh or dried orange peel (about 4-5 inches)

          1 cup coarsely chopped celery, preferably Mediterranean             leaf-celery

            About 2 pound butternut squash—peeled, seeded and               diced into 1-inch pieces

       2  tablespoons Dijon mustard

      3 tablespoons fresh lemon juice, or more to taste

       Extra virgin olive oil, preferably Greek, for drizzling

       Freshly ground black pepper

Soak the chickpeas overnight in plenty of water. Drain and rinse well under running water.

Preheat the oven to 400°F (200 C).

The traditional METHOD:

 In a medium bowl, combine the chickpeas salt and 1/4 teaspoon baking soda if you like, and toss well.

In a medium flameproof casserole or Dutch oven, heat the oil and sauté the onions over medium heat for 4 minutes, or until they start to soften. Stir in the chickpeas, salt, and Aleppo pepper or pepper flakes, then add the stock or water, the orange peel and celery. Bring to a boil, remove from the heat, and cover the dish with a double layer of aluminum foil and then the lid.

Reduce the oven temperature to 250°F place the casserole in the oven and cook for about 5 hours, or until the chickpeas are quite tender. Mix the mustard with the chickpeas together with the squash pieces, toss and continue baking for another 30minutes, or until the squash is tender. Taste and adjust the seasoning, adding salt, more lemon juice, and black pepper to taste.

Drizzle with olive oil and serve hot, warm or at room temperature.

With Pre-cooked Chickpeas

In a sauté pan or casserole heat the oil and sauté the onions over medium heat for 4 minutes, or until they start to soften. Stir in 6 cups pre-cooked chickpeas (see NOTE below), salt, and Aleppo pepper or pepper flakes, toss a few times, then add the stock or water, the orange peel and celery. Bring to a boil, lower the heat to its minimum and simmer for 15 minutes.

Mix the mustard with the chickpeas together with the squash pieces, toss, and continue simmering for another 12-15 minutes, or until the squash is tender and the chickpeas start to get mushy.

Taste and adjust the seasoning, adding salt, more lemon juice, and black pepper to taste.

Drizzle with olive oil and serve hot, warm or at room temperature.

NOTE:    Pre-cooking Chickpeas

For 6-8 people:

2 cups (1 pound) dried Chickpeas yields about 6 cups cooked

1 or 2 pounds dried Chickpeas, preferably organic

2-4 Salt

1 teaspoon baking soda (optional)

Place 1 or 2 pounds Chickpeas in a large bowl, covering them with water by about 4 inches.  Let soak overnight, for 8-12 hours.

The next morning rinse the chickpeas under cold water, place in a large pot and add water to cover by about 4 inches. Bring to a boil over medium-high heat, adding salt (2 teaspoons for 1 pound chickpeas, and 4 for 2 pounds) bring to a slow boil and simmer 15-20 minutes, or until the beans start to soften. Taste after 10 minutes – if they are still very hard, add the baking soda and cook 15 minutes more. Taste: the chickpeas should be almost soft, but not entirely cooked. Turn off the heat and let them cool in their broth.

Drain, let cool, then transfer to a Ziploc bag and freeze flat. They will keep for up to 6 months.

To cook, take out the bag, beat on the counter to loosen the beans, and use as much as you need. Close the bag and return to the freezer.

NOTE 2. Buy best quality Large, small or medium chickpeas

Try to get the best quality, freshest organic dried chickpeas. I prefer medium, but no matter the size, what is important is that they have not been sitting in the shelve for more than a few months. I have had chickpeas that cooked in just 15 minutes, and others, even with the addition of baking soda that helps them soften, needed more than an hour’s cooking to become edible, and never reached the meltingly tender texture that I love.

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Only once we managed to harvest from our garden a few tiny white eggplants, full of seeds…

As wrote six years ago “…we tried to grow white eggplants, an old traditional Santorini variety, from heirloom seeds I purchased from a British nursery. At the beginning the plants seemed to thrive and filled with purple blossoms; the flowers soon turned into fruit that hanged from the sprigs of our three plants: tiny white eggplants, which we expected to grow to a reasonable size; but in vain… “

No recipe needed.

These white eggplants Hara gave me are sweet, with dense flesh and have no need to be salted before cooking. They are utterly delicious, and I intend to try them in different dishes. For the time being I simply roasted the white eggplant slices which can also be broiled in the oven, or roasted either over charcoal, or on the griddle.

I have added some peppers from our garden –peppers we have quite a few—as well as some sliced sweet onions I got from Maria’s Garden, down the road.

I simply dressed the eggplants and other vegetables with plenty of olive oil, sprinkled with coarsely ground coriander, salt, and Aleppo pepper.

I roasted for about 40 minutes in the middle of the oven, at 375 F (200 C), then drizzled the caramelized vegetables with fresh olive oil, sprinkled with our very aromatic dried local oregano, and I served them on toasted bread with slices of feta, or on a bed of my delicious green Tyrokafteri and some parsley sprigs.

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I slightly adapted Tanis’ recipe, basically omitting the celery, because Costas is not fond of it. Kale is not available here, but the beets come with their greens which I used; you can alternatively add chard, kale, or any other green you like.

I simply top the wonderful soup with thick strained yogurt instead of the cream and freshly grated horseradish, which would be fantastic, if only we could get it on Kea!

In his introduction to the recipe, David Tanis talks about “…the long-gone resorts of the Catskills, in the so-called Jewish Alps. During their heyday, in the 1940s, ’50s and ’60s, these summer resorts hosted generations of Jewish Americans, at a time when virulent anti-Semitism prevented their admittance to non-Jewish resorts. Families would spend the whole summer in these mountains enclaves to escape the sweltering city. There were daily activities and nightly entertainment. Comedians who worked the circuit called it the Borscht Belt. And quite a lot of cold borscht was served in that era before air-conditioning.”

Serves 6

3-4 tablespoons olive oil

1 large onion, diced (about 1 1/2 cups)

1 large leek, diced (about 1 cup)

Salt and pepper

4 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon paprika

½ teaspoon caraway seeds

1 bay leaf

1 thyme sprig

½ pound starchy potatoes (about 6 potatoes), peeled and cut in 1-inch chunks

2 pounds medium beets, peeled and cut in 1-inch chunks

½ pound medium carrots (about 4 carrots), peeled and cut in 1-inch chunks

3 cups coarsely chopped beet greens, chard leaves or kale

1 cup coarsely chopped flat-leaved parsley

1 tablespoon apple-cider vinegar, or to taste

1/2 -1 teaspoons freshly ground pepper, to taste

Thick, full-fat yogurt (Greek) for serving

 A handful of cilantro leaved, coarsely chopped (optional)

Put olive oil in a heavy-bottomed soup pot or Dutch oven over medium-low heat and add the onion, and leek, stir to coat, and season with salt and pepper. Cook for about 8-10 minutes, stirring often, until the onion has softened. Add the garlic, tomato paste, paprika, caraway, bay leaf and thyme, and cook for 1 minute, stirring.

Add the potatoes, the beets and the carrots, 6 cups water and salt to taste. Bring to a boil, then reduce to a brisk simmer. Simmer with lid ajar for about 20 minutes, or until potatoes, beets, and carrots are fork tender.

Add the greens, most of the parsley –keeping some for topping the soup– and vinegar and stir to distribute. Taste the broth and adjust the seasoning, adding freshly ground pepper. Simmer briefly until the greens are done.

To serve, ladle into soup bowls, and garnish with parsley, and cilantro, if you like. Pass the thick yogurt at the table.

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The green salad I describe is inspired from the traditional Lesbos winter salad as I adapted it from the recipe in my book The Foods of the Greek Islands.  

In the spring, though, we often add all kinds of edible wild flowers to the basic mix, plus any fragrant sprigs and leaves we find in the garden (scroll down for the VARIATION).

From the first October rains up until the end of April, the greengrocers of Mytilini, the capital of Lesbos, used to sell each head of romaine lettuce tied together with two or three sprigs of borage (often with its little blue flowers), two or three scallions, several sprigs of peppery arugula, four or five sprigs of dill or fennel fronds, a few sprigs of peppery wild cress and either fresh mint or a little wild celery. Once home, these essential ingredients for the local green winter salad are thinly sliced and tossed with a simple vinaigrette.

For the spring version we often create “a multisensory food experience,” as Mind Body Green proposes. “When flavor, texture, appearance, fragrance, and beauty come together on your plate—the result is sheer culinary delight.” 

About the very common, slightly bitter dandelion blossoms —Taraxacum officinale — we read that “the golden blossoms are nutritious edible flowers beloved by herbalists, gourmets, and culinary devotees alike. Their bioactive chemical compounds have been touted for diuretic, liver-supporting, and anti-inflammatory benefits, among others. Some research has even found the dandelion plant may increase Lactobacillus and Bifidobacterium, two valuable types of probiotics associated with gut health, ” the article point out.

WORD of CAUTION: Not all flowers are edible; unless you are sure what exactly you are foraging, be careful because many flowers may be toxic! 

Makes 4 servings

3–4        tablespoons extra-virgin olive oil

2–3        tablespoons red wine vinegar

Freshly ground black pepper

1            small head romaine lettuce, cored and leaves separated

1            bunch arugula, trimmed and finely chopped

3–4        sprigs watercress, finely chopped

3            scallions (white and most of the green parts), thinly sliced

4            sprigs fresh dill, finely chopped

3–4        sprigs fresh mint, tough stems removed, thinly sliced

3–4        sprigs borage, coarsely chopped (optional; see Note)

1            small fennel bulb, trimmed and very finely chopped or grated

Salt

1/4         cup toasted pine nuts (optional)

3-4        kumquat thinly sliced (optional)

In a small bowl, whisk together the oil, vinegar and plenty of pepper. Set aside.

Stack half the lettuce leaves, roll them up and cut crosswise into thin slices. Repeat with the remaining lettuce leaves. In a large bowl, combine the lettuce and other greens, scallions, dill, mint, borage (if using) and fennel.

Whisk the dressing again and pour it over the salad. Add salt to taste, toss, and sprinkle with the pine nuts and/or kumquat, if using.

VARIATION:

Flowery Spring Green Salad

Omit the kumquat and pine nuts, and add all or any of the following flowers: 

Dandelion blossoms —Taraxacum officinale — the very common pale yellow mustard greens’ blossoms which add a delicious kick to the salad.

Also for their aroma the pink rose geranium, the purple rosemary blossoms and sprigs and of course the most spectacular and crunchy borage flowers, which unfortunately dry out early in the spring on Kea. 

The post Green, Winter Salad, and the Flowery, Spring Version appeared first on Aglaia's Table οn Kea Cyclades.

We like to briefly grill them on a stovetop griddle, on a non-stick pan, simply rubbed with olive oil and simply serve them sprinkled with some local, delicious finishing salt.

See also the  variation with Peppers and Zucchini slices. 

Recently we started combining the incredibly-tasting olive-oil-fried eggs from our neighbor’s hens with the grilled asparagus making a full dish. Elizabeth Minchilli calls this ‘Asparagus Bizmarck’ –probably an Italian term for the dish; she blanches her asparagus instead of grilling them. 

I fry the eggs separately, and only until the white is no longer transparent. If you like to see the correct, Spanish way of frying eggs in olive oil check Jose Andres’ method.  

We like to complement with feta cheese the asparagus and eggs, and of course serve slices of my latest homemade bread alongside.   

The much sought-after white asparagus are cultivated in the north of Greece, and as far as I know are mostly exported in Germany and other parts of Europe.  

To trim the green asparagus simply bend them until they snap. The top is the tender part you would like to grill and the bottom, somewhat tougher is ideal to flavor pasta, risotto, or any broth. Chop and keep in a the freezer until needed. 

My recipe loosely-based on Giada in Italy (episode 5) 

Serves 4

About 1/4 cup fruity olive oil, divided

1 pound thin asparagus trimmed –chop the hard base and freeze, to use in Green Pasta

Salt to taste

4 large eggs

Freshly ground pepper, to taste 

Feta cheese for serving

Wipe the pan with a dish towel and rub with some olive oil.

Add about 3 tablespoons olive oil and heat over medium high heat. Add the asparagus and some salt, cover with parchment paper pressing it to touch the spears and cook for about 5 minutes, lifting the paper and flipping the asparagus with tongs, until they are bright green, cooked through and slightly browned. Divide among your serving plates.

In a non-stick skillet warm 3-4 tablespoons olive oil in medium-high heat and break in the eggs, before the oil starts to sizzle. Cook briefly, dousing the eggs with some of the warm oil with a spoon, until the white is opaque. Lift the cooked eggs carefully with spatulas, hopefully not breaking the yolks.

Serve the eggs over the grilled asparagus, sprinkling with finishing salt and freshly ground pepper, along with feta cheese and slices of fresh bread.  

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