Tsik Tsik (Summer vegetables with egg)

5 from 1 vote

Tsik tsik (Τσικ τσικ) is a traditional Greek recipe of summer vegetables with eggs.

Prep Time20

Cook Time35

Total Time55

Course: Light meal, Lunch, Main Course

Cuisine: Greek

Servings: servings

Calories: 338kcal

Author: Mia Kouppa

After washing both the zucchini and the eggplant, cut them into 1 inch large chunks. Do not peel these vegetables.
3 cups zucchini chunks (about 1 inch in size), 2 cups eggplant chunks (about 1 inch in size)
In a large frying pan, add the vegetable oil and the olive oil. Immediately add the zucchini and eggplant, and the potatoes. Cook over medium heat, covered for approximately 5 minutes.
1/4 cup vegetable oil, 1/4 cup olive oil, 3 medium sized potatoes, peeled and diced into small chunks
Add the diced tomatoes, the water and the tomato sauce or tomato juice. Add the salt and pepper. Mix well, cover and cook for 25 minutes over medium heat, stirring occasionally. If the pan appears too dry, add a bit more water.
2 medium sized, vine-ripened tomatoes, cut into small dice, 1/2 cup water, 2/3 cup tomato sauce or grated peeled and seeded tomatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper
In a small bowl, whisk together the eggs. Pour them evenly over the vegetable mixture. Using a spatula, cut through the vegetables and wiggle them around a bit so that the egg falls to the bottom of the pan and cooks. Cook for about 5 minutes over medium-low heat, or until egg is cooked.
3 large eggs
Let cool a bit, before eating, to allow the flavours to come out.
Enjoy!