Crispy Halloumi, Spinach & Egg Skillet
Mediterranean one-pan breakfast with juicy tomatoes, wilted spinach, crispy halloumi, and perfectly cooked eggs. Ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- 8 oz halloumi cheese
- 1 cup cherry tomatoes
- 2 cups fresh spinach
- 4 whole eggs
- 2 tbsp olive oil
- 1 pinch salt and pepper
Instructions
- 1
Heat 1 tbsp oil in a 10-inch skillet over medium-high until shimmering.
- 2
Slice halloumi 1/4-inch thick. Pan-fry 90 seconds per side until golden. Remove and set aside.
- 3
Add remaining oil. Toss in halved cherry tomatoes and spinach. Stir until spinach wilts, about 60 seconds.
- 4
Crack eggs directly over the skillet, spacing them evenly. Season with salt and pepper.
- 5
Cover with a lid. Cook over medium until whites set but yolks still jiggle, 3–4 minutes.
- 6
Slide onto a plate. Top with crispy halloumi. Serve hot.
Tools you’ll need
- 10-inch nonstick skillet
- lid
- spatula
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