Cypriot Breakfast 

Growing up Cypriot, bacon, eggs, waffles or pancakes were rarely on our breakfast table. Baked salted eggs (avya ofta)  baked halloumi cheese, (xalloumi do fournou) cracked green olives (elves tsakistes) was our family breakfast. Served with tomato wedges, fresh cucumbers, pickled caper vines(Kapari) and sesame bread (koulouri)made up a traditional Cypriot breakfast. I have carried this tradition with my family here in Canada and and now I am excited to share it with all of you!



Cracked green Olives

1 ½ cup Greek or Sicilian green olives

5 tbsp. extra-virgin olive oil

3 tbsp. fresh lemon juice + 2 lemon slices, quartered

1 tbsp. dry cracked toasted coriander seeds

3 large garlic cloves, smashed 

½ tsp sea salt

Baked Eggs

6-8 large farm eggs

kosher salt

Baked Halloumi

1 pkg 250 g Halloumi cheese, cut in 8 slices

1/2 fresh lemon


To make olives, with a pestle, gentle crack olives and place in a medium bowl. 

Add remaining ingredients and toss well to coat olives. Cover and marinate in the refrigerator for 1-2 hours. Serve at room temperature.

To make eggs, preheat oven to 350F. Rinse eggs with water, roll in kosher salt  and place in a muffin tin. Bake in preheat oven for 25 minutes. Remove and let cool.

To make baked halloumi, preheat oven to broil. Spray a wire rack with cooking spray and on a baking sheet and place halloumi slices 1inch apart on the wire rack. Broil each side until golden, about 2-3 minutes. Serve with 1/2 of a fresh lemon.  

Serve above with tomato wedges, fresh cucumber spears, caper vines and sesame seed bread.


Copyright © 2016 Irene Matys.

All Rights Reserved.

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