Marrow is an important part of the Cypriot summer. It is usually boiled and added to fresh black-eyed peas salad but it also pairs really well with eggs and onion for a simple, light yet satisfying meal. A great option for a light summer lunch or dinner.



  1. Heat up 2 tbsp Colive oil in a saute pan over medium heat.
  2. Peel and dice the onion and add it to the pan.
  3. Partially peel the marrow - just peel off stripes- dice and add to pan once the onions are slightly cooked (i.e. more transparent)
  4. Saute everything in the pan till the diced marrow pieces are soft and a slightly different shade of green.
  5. Crack 3 eggs into the pan, make sure you mix them well with marrow and onion.
  6. Once the eggs are cooked, serve with warm bread and a few slices of halloumi.






July 19, 2019 — Colive Team