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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.
YIELDS
2
Ingredients
- 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
Directions
- 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.
- 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.
- 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!
