Scrambled Eggs with Capers, from Kimolos

This unusual dish from the island of Kimolos is succulent and unique but with the dominant flavor of the capers it seems more suited for lunch or dinner than for breakfast, when we normally enjoy eggs. Serve with a wedge of manouri cheese and good bread. With lent just in its beginnings this simple scrambled egg dish can also make a great light lunch!
No votes yet


1/4 cup olive oil for frying
1 medium onion
1 cup capers, rinsed well and drained
3 eggs
Several slices of Greek manouri cheese


  • Finely chop onion

1.  Heat the olive oil in a large skillet and saute the onion until wilted. Add the capers.

2.  Lightly beat the eggs with a little salt and pour them into the skillet.

3.  Stir the mixture with a fork until the eggs set.

4. Remove and serve.