Crispy Halloumi & Egg Tomato Skillet
A Mediterranean one-pan breakfast with wilted spinach, a tangle of sweet tomatoes, fried halloumi, and eggs that stay runny in the center. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 24g
Ingredients
- 8 oz halloumi cheese
- 2 cups (packed) fresh spinach
- 1.5 cups cherry tomatoes, halved
- 4 whole eggs
- ¼ medium red onion, sliced thin
- 1 tbsp (chopped) fresh oregano (or 0.5 tsp dried)
- 2 tbsp feta cheese, crumbled (optional)
Instructions
- 1
Pat halloumi dry, then slice into 0.5-inch-thick planks.
- 2
Heat olive oil in a 10-inch skillet over medium-high until shimmering.
- 3
Fry halloumi until golden and crispy on both sides, ~2 minutes each. Transfer to a plate.
- 4
Add red onion to the same skillet, sauté until soft, ~2 minutes.
- 5
Add cherry tomatoes and oregano, cook until tomatoes start to burst, ~3 minutes.
- 6
Nestle spinach into the gaps and stir until wilted, ~1 minute.
- 7
Crack eggs directly into the skillet, spacing them apart, then cover and cook until whites set but yolks jiggle, ~4 minutes.
- 8
Slide halloumi back in, scatter feta if using, then serve straight from the pan.
Tools you’ll need
- 10-inch non-stick or cast iron skillet
- cutting board
- chef's knife
- slotted spatula
- lid or large plate (for covering skillet)
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