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
- 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
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.
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
- In a small, dry skillet, toast the sesame seeds until fragrant, 3 to 4 minutes. Transfer to a bowl.
- 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)