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Scrambled "eggs" the Cypriot way

In Cyprus we have a traditional dish, called Kolokouthkia me avga, which is courgettes, potatoes and eggs. It's a simple dish, but quite tasty. Ideal for when you want a quick lunch or dinner. I used ackee here to replace the eggs, as it seems to have the closest texture to scrambled eggs.

Vegan, nut free, soy free | Serves 2 | MAIN


  • 2 tablespoons of olive oil
  • 200g potatoes, cut in small pieces
  • 200g courgette (zucchini), cut in small pieces
  • 1 teaspoon of Himalayan black salt (kala namak)
  • 1/2 teaspoon of each paprika, oregano, black pepper, curry powder
  • 1/2 teaspoon of Dhow Nature Foods turmeric
  • Pinch of chili flakes
  • 540g ackee, drained and washed
  • 1 teaspoon of nutritional yeast



  1. In a pan, on a medium heat, add the oil and potatoes and sauté for 5 minutes, stirring occasionally.

  2. Add the courgette and sauté for few more minutes until you get a nice golden colour.

  3. Add all the dried herbs and salt and stir around. At this point the vegetables must be almost cooked.

  4. Add the ackee and nutritional yeast and stir around carefully.

  5. Cook for 3-4 minutes and serve hot.

I like to serve it with toasted sourdough bread and a salad.

Happy cooking everyone!


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