Also known as: Strapatsada

This dish is a shining example of Cypriot cuisine, celebrating the queen of fruits: the fresh, ripe and juicy tomato, along with silky halloumi cheese, and eggs. Some variations include onions, adding an extra layer of flavour to this mouth-watering dish.

It’s best enjoyed in the summer when tomatoes are at their peak—bursting with sweetness and juiciness. If using onions, they should be sautéed until golden brown before adding the grated tomatoes. The tomatoes are then gently simmered with olive oil until their excess moisture evaporates, concentrating their rich flavour. Beaten eggs are then stirred in, creating delicate ribbons as they cook. Finally, the halloumi is added, lending its signature saltiness and chewy texture.

Seasoned simply with salt and pepper, this dish can be served warm or cold, ideally accompanied by fresh bread to soak up every last bite.

I spent most of my summers with my grandparents and my brother in our village cottage, and I was lucky enough to get fresh eggs from my aunt’s hens every morning and fresh tomatoes from my grandad’s fields. All of my grandmother’s dishes were bursting with flavours and colour. I will never forget those memories.