Greek cuisine · Breakfast & Eggs

Avgokalamara

Cycladic breakfast of fried squid rings stirred together with softly set eggs and parsley.

Ingredients · for 2 servings

• 200 g squid rings
• 4 eggs
• 1 onion
• 1 clove garlic
• 1/2 bunch parsley
• 3 tbsp olive oil
• 1 dash lemon
• 1/2 tsp sweet paprika
• Salt, pepper

Instructions

1. Drain the squid rings well and pat very dry, finely dice the onion, finely chop the garlic and roughly cut the parsley.
2. Heat 2 tbsp olive oil in a nonstick pan over high heat and sear the squid rings for 2–3 min. until lightly browned — no longer, or they'll turn rubbery.
3. Reduce the heat to medium, add the onion and garlic and sauté for 3 min. until the onion is translucent, then season with paprika, salt and pepper.
4. Whisk the eggs loosely with a pinch of salt, add the remaining olive oil to the pan and pour in the egg mixture.
5. Cook over low heat for 2–3 min., slowly pushing from the edge to the center with a spatula, until the eggs are creamy and set but still glossy and moist.
6. Remove from the heat immediately, sprinkle with parsley, drizzle with a dash of lemon and serve with toasted country bread.