Yumurtalı ayrelli / kuşkonmaz (asparagus with eggs)
- Feb 15
- 3 min read
Updated: Feb 19
Yumurtalı ayrelli is a traditional Cypriot fried dish that's perfect for a weekend brunch. The asparagus is fried until lightly browned on the outside and tender in the middle. Beaten eggs are then added and fried until crisp at the edges, before being broken up into small, bite-sized pieces that are similar in texture to an omelette.
The dish is seasoned simply with salt and ground black pepper for a gentle warmth and to allow the earthy flavours of the asparagus to come through, with fried black olives adding a savoury contrast. Squeezing fresh lemon juice all over before eating enhances the flavour of the asparagus and balances the richness of the eggs. Cypriots serve the dish with freshly cut tomatoes, cucumber and onion on the side, along with freshly toasted bread and çakıstes.
Traditionally, we use wild asparagus which can be found all over the countryside in Cyprus from late winter to early spring. If you ever find yourself there at this time of year, it is definitely worth going foraging to find some. The bushes are quite spiky, so care is needed when picking, but the wild asparagus spears are fine and delicately tender, with a distinct, slightly bitter flavour that's delicious with a generous squeeze of lemon. For this recipe, we use milder, thicker cultivated asparagus spears which are widely available in the UK.
Although it’s tempting to use a knife to cut them, using your hands to snap the asparagus spears ensures you only use the most tender parts of the vegetable. As you snap every 2 to 3cm along the spears, you will naturally get to a point where the woody ends don’t easily bend or break - these are the parts you discard as they will be too tough to cook. If you use wild asparagus, you would snap them in the same way, but they will need less time to cook as the spears are finer and more delicate than cultivated varieties.
When in season, you can also add fresh artichoke hearts to the dish which provide an extra earthy flavour. The artichoke hearts are cut into 4 to 6 pieces and fried first until tender, before removing from the pan. The asparagus is then fried before mixing the vegetables together and finishing the dish with seasoning, olives and the beaten eggs as normal. You should avoid using tinned artichoke hearts as they don't have the same texture.
For a tasty alternative, you can also try yumurtalı ıspanak (spinach with eggs).
Serves 3 as a light brunch | Preparation time: 15 minutes | Cooking time: 15 minutes
Ingredients
For the asparagus and eggs | |
600g asparagus spears, washed and drained | Sunflower oil, for frying |
¼ tsp salt, or as desired | ⅛ tsp ground black pepper |
10-15 black olives | 3 large eggs, beaten |
To serve | |
1 lemon, cut into wedges |
Hob heat settings
Method
Snap the asparagus spears into 2 to 3cm pieces with your hands. Discard the woody ends as they will be too tough to eat (the spears will naturally snap at the point where the tender part meets the harder end).
Watch our video to learn how to snap the asparagus. 
Snapped asparagus spears with the woody ends discarded. Lightly oil a large frying pan and place on a high heat. Once hot, add the asparagus and fry, stirring every 1 to 2 minutes, or until lightly browned and tender in the middle - about 5 to 10 minutes in total.
Add the salt, ground black pepper and olives, and fry for 1-2 minutes more.
Finally, pour the beaten eggs evenly over the fried asparagus. Allow the eggs to set for 20 to 30 seconds, or until they begin to firm up. Using a flat spoon, gently flip sections of the egg to cook the other side. Wait another 20 to 30 seconds, until lightly golden underneath, before carefully breaking the egg into smaller, crispy pieces. This technique ensures a texture similar to bite-sized pieces of crispy omelette rather than scrambled eggs.
Serve with a generous squeeze of lemon and freshly toasted bread.
