Egg and Halloumi Breakfast Plate
Vanessa Perrone's Mediterranean Diet breakfast plate features za'atar-seasoned fried eggs on top of grilled halloumi slices and served with tomatoes and spinach.
Ingredients
- 1 tsp olive oil
Za'atar
- 2 tbsp sesame seeds
- ¼ cup dried oregano
- 2 tbsp dried thyme
- 2 tbsp sumac
- ½ tsp kosher salt
Egg and Halloumi
- 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
Za'atar
- 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)
Egg and Halloumi
- 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
Tip:
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 above.