This simple dish, a favorite of home cooks across Cyprus, makes a light repast that’s ideally suited to the country’s hot climate.

Yield: serves 4-6


  • 6 green onions
  • 5 eggs
  • 13 cup extra-virgin sesame oil or extra-virgin olive oil
  • 3 garlic cloves, bruised
  • 9 cups loosely packed arugula
  • 1 tsp. kosher salt
  • 3 Tbsp. roughly chopped flat-leaf parsley
  • 12 lemon
  • Freshly ground black pepper


  1. Trim a few inches off the top of the onions; each onion should measure about 6″ long. Halve green onions lengthwise; cut each half crosswise into 1⁄8″-thick strips. Set aside.
  2. Crack eggs into a bowl. Heat oil in a 12″ nonstick skillet over high heat. Add onions and garlic; cook, stirring frequently with a spatula, until lightly browned, about 4 minutes.
  3. Add arugula and salt; stir, until greens are wilted, about 1 minute. Quickly add eggs and parsley; stir vigorously to break up yolks and whites. Let cook, undisturbed, for 30 seconds. Break eggs up a bit with a spatula. Let cook until set, about 30 seconds more.
  4. Transfer to a bowl, squeeze juice of the lemon over top, and sprinkle with pepper.