If you happen to find yourself in Croatia in spring time make sure to check the local markets for some wild asparagus (aka garden asparagus). If you decide to go hunting for asparagus yourself just keep in mind that you need a permit from the local Forest Administration. The permits are issued free of charge and valid for a year for all forest - produce like asparagus, mushrooms (except truffles!), chestnuts and other forest fruits. 
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This is a recipe for a delicious breakfast (or lunch) made with those wild asparagus and eggs. 

Time needed: about 15 minutes
Preparation about 5 minutes
Cooking time about 10 minutes

"Burek  je s mesom, sve ostalo su pite."
(by every Bosnian ever) :-)

Even-though spread across the Balkans this savory phyllo-pie is a Bosnian specialty. If you were ever in Bosnia you must have tried a Burek. They are sold in every bakery, on every corner across the country. There are many varieties of this pie and their name changes according to the filling inside (and your current geographical position).

Here are some of the most common ones:
Burek - filled with meat
Zeljanica - filled with spinach and cottage cheese
Sirnica - filled with cottage cheese, sour cream and eggs
Pita od jabuka - apples 
and the list goes on....

We'll be doing couple of those here on bite&sip but let us start with meat!

Time needed: about 2 hours
Dough preparation and resting: about 1 hour
Baking time about 40 minutes

Nor sure if I should call this a breakfast, lunch or dinner dish. Somehow this delicious, savory, spicy and fresh dish fits every time of the day. Shakshouka is a Mediterranean thing, and how you move from county to country the name and some ingredients do change so keep exploring and combining until you find your favorite!

Time needed: 30 minutes
Preparation about 5 minutes
Cooking time about 25 minutes