CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Egg and Halloumi Breakfast Plate

This recipe highlights two key Mediterranean ingredients we tend to avoid at breakfast: vegetables and spices. Yet fragrant za’atar, wilted spinach, and bursting tomatoes make this dish a colourful dish to start the day.



  • 1 teaspoon (5 mL) olive oil
  • 1/2 onion, chopped
  • 1 cup (250 mL) halved grape tomatoes
  • 1 cup (250 mL) packed baby spinach
  • Salt and pepper
  • 2 pieces of 1/2-inch-thick (1.2 cm) slices halloumi
  • 2 eggs
  • 1 teaspoon (5 mL) za’atar, store-bought or homemade
  • 2 tablespoons (30 mL) water


  1. Heat the olive oil in a 10-inch (25 cm) non-stick skillet set over medium-low heat. Add the onion and sauté for 2 minutes. Add the tomatoes and spinach, then season with salt and pepper. Cook for 1 minute or until the spinach has wilted and the tomatoes have slightly softened. Transfer to a plate.
  2. Sear the halloumi on one side in the same skillet until golden brown. Flip the halloumi and crack one egg onto each slice of cheese. Sprinkle the eggs with the za’atar.
  3. As the egg whites begin to harden, add a splash of water to the outer rim of the pan to create steam, then quickly cover with a lid. Cook until the egg whites are firm, but the yolks are still runny, about 2 minutes. Serve alongside the vegetables. Enjoy!

You might like

View All Recipes
Mediterranean Salmon Mediterranean Salmon
Shakshuka Shakshuka
Mediterranean cheese torte Mediterranean cheese torte
Shish kebab and shish tawouk Shish kebab and shish tawouk
Mediterranean mash-up salad Mediterranean mash-up salad