A dish with eggs, spinach, tomatoes and halloumi with toast, tea, and a light blue napkin visible in the background
Photography, Ariel Tarr

Egg and Halloumi Breakfast Plate

Vanessa Perrone's Mediterranean Diet breakfast plate features za'atar-seasoned eggs, halloumi and fresh vegetables.

This recipe brings me back to the “eggs in a hole” I came to love as a child. But instead of bread, this grown-up version cracks the egg onto a slice of grilled halloumi! This recipe highlights two key Mediterranean ingredients we tend to shy away from at breakfast time: vegetables and spices. Yet fragrant za’atar, wilted spinach, and bursting tomatoes make this dish a flavourful and colourful way to start the day. –Vanessa Perrone

A dish with eggs, spinach, tomatoes and halloumi with toast, tea, and a light blue napkin visible in the background

Egg and Halloumi Breakfast Plate

Vanessa Perrone's Mediterranean Diet breakfast plate features za'atar-seasoned eggs fried on top of halloumi slices and served with tomatoes and spinach.
Course Breakfast, Main Course
Cuisine Canadian, Greek
Servings 2

Ingredients
  

  • 1 tsp olive oil
  • ½ onion chopped
  • 1 cup halved grape tomatoes
  • 1 cup packed baby spinach
  • salt and pepper
  • 2 ½-inch (1.2cm) thick slices halloumi
  • 2 eggs
  • 1 tsp za’atar store-bought or homemade (see note)
  • 2 tbsp water

Instructions
 

  • 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.
  • In the same skillet, sear the halloumi on one side 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.

Notes

Za’atar is a fragrant blend of oregano, thyme, sumac and sesame. With its herbaceous notes and slight acidity, this blend goes well with a variety of foods. You can find it in the spice section of your grocery store or make your own with the recipe below.
Ingredients:
  • 2tbsp sesame seeds
  • ¼ cup dried oregano
  • 2 tbsp dried thyme
  • 2 tbsp sumac
  • ½ tsp kosher salt
 
  1. In a small, dry skillet, toast the sesame seeds until fragrant, 3 to 4 minutes. Transfer to a bowl.
  2. In a spice grinder, pulse the oregano and thyme. Add to the bowl with the sesame, along with the sumac and salt, and stir to combine. Store in an airtight jar in a cool, dry place for up to 3 months. (Makes about ⅔ cups)

A book cover in a light tan frame

Excerpted from Everyday Mediterranean Vanessa Perrone. Copyright © Vanessa Perrone. Photographs by Ariel Tarr. Published by Appetite Books by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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