Halloumi and Egg Breakfast
Golden-fried halloumi cheese paired with runny-yolked eggs and warm pita bread. A satisfying Middle Eastern breakfast that comes together in under 15 minutes.
- Total time
- 12 min
- Servings
- 2
- Calories
- 385
- Protein
- 22g
Ingredients
- 8 oz halloumi cheese, cut into 1/4-inch thick slices
- 4 count large eggs
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon fresh za'atar (or dried oregano)
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 2 count warm pita bread
- 2 tablespoons fresh cilantro or parsley, chopped
Instructions
- 1
Set a 10-inch nonstick skillet over medium-high heat. Let it preheat for 2 minutes until a drop of water dances briefly on the surface before evaporating.
- 2
While the pan heats, slice an 8-oz block of halloumi cheese into 1/4-inch thick slices — aim for 6 to 8 pieces. The thickness matters because it creates a crispy golden exterior while keeping the interior soft and squeaky.
- 3
Once the pan is hot, carefully lay the halloumi slices in a single layer. You should hear an immediate, steady sizzle. Do not move them — let them sit undisturbed for 2 to 3 minutes until the bottom turns deep golden and a golden crust forms.
- 4
Using a fish spatula, gently flip each halloumi slice. Sear the second side for another 1 to 2 minutes until it's equally golden. The cheese should hold its shape and not fall apart — this is the beauty of halloumi's high melting point.
- 5
Transfer the cooked halloumi to a warm plate. Reduce the heat to medium and add 1 tablespoon of extra-virgin olive oil to the same skillet.
- 6
Crack all 4 large eggs into a small bowl and season lightly with a pinch of kosher salt and freshly cracked black pepper. Gently pour the eggs into the hot oil, keeping the yolks intact. Cook for 2 to 3 minutes until the whites turn opaque and set, but the yolks still jiggle slightly when you tilt the pan — you want runny, jammy yolks.
- 7
While the eggs cook, warm the 2 pita breads in a dry skillet or directly over a gas flame for 10 to 15 seconds per side until soft and pliable.
- 8
Divide the halloumi between two plates. Top each portion with 2 cooked eggs, letting some of the runny yolk spill onto the cheese. Drizzle with 0.5 tablespoon of extra-virgin olive oil and 0.5 tablespoon of fresh lemon juice over everything.
- 9
Sprinkle each plate with 0.25 teaspoon of fresh za'atar (or dried oregano if za'atar is unavailable) and scatter with 1 tablespoon of fresh chopped cilantro or parsley. Serve immediately with warm pita bread on the side for wrapping or scooping.
Tools you’ll need
- 10-inch nonstick skillet
- fish spatula
- small bowl
- instant-read thermometer (optional, for monitoring egg doneness)
- plate
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