Eggs with Halloumi Salsa

Inspired by Greece and Turkey, These Eggs with Halloumi Salsa Are Perfect for Warm Summer Days

Taking inspiration from Turkish meze, where whole slices of halloumi are fried and covered in a tangy tomato salsa, this bright flavour combination of ripe tomatoes, red onion, parsley and mint, all covered in olive oil and delicious pomegranate molasses, is simply mouth-watering.

Delicious Mediterranean Halloumi Salsa

The best thing about this delicious breakfast is how easy it is to prepare. Simply chop the halloumi into small pieces and prepare the rest of the salsa ingredients, ready to pour straight over the hot, pan-fried halloumi once it’s cooked. This will keep the halloumi soft and creamy instead of drying out and becoming rubbery.

Chilli Oil to Spice Up Your Eggs

This is optional, of course, but if you like a bit of spice to start your day, this super-fast homemade chilli oil with freshly chopped green and red chillies is the perfect accompaniment to these eggs with halloumi salsa. Place the chopped chillies in a small bowl, cover with good-quality olive oil and add a tiny pinch of salt.

Recipe: Eggs with Halloumi Salsa

Print Recipe

Eggs with Halloumi Salsa

Crispy fried halloumi pieces are blended into a tangy salsa with ripe tomatoes, red onion, parsley and mint then covered in olive oil and delicious pomegranate molasses. Poured over crispy friend eggs and served with chilli oil and bread.

Total Time15 minutes mins

Servings: 1

Ingredients

• 2 eggs
• 3 slices of halloumi
• 1 small ripe tomato or 6 cherry tomatoes
• 1 tbsp chopped parsley
• 1 tbsp chopped mint
• 3 tbsp olive oil
• 1.5 tbsp pomegranate molasses
• Sea Salt Flakes
• Cracked black pepper

Chill oil

• 1 small green chilli
• 1 small birds-eye red chilli
• Olive oil
• Black sesame seeds for garnish optional
• Toast for serving

Instructions

• Chop tomatoes and halloumi slices into small pieces (make sure the pieces are the same size). Set Halloumi aside to fry.
• Place chopped tomatoes in a bowl along with parsley, mint, olive oil and pomegranate molasses. Taste as the season with salt and pepper as needed.
• Heat a frying pan with a little oil and fry halloumi until crispy brown. Transfer immediately into the tomato salsa bowl and combine ingredients.
• Return pan to heat, add a splash of more oil and when very hot and nearly smoking, crack in the eggs. They should bubble and make a crackling sound. Sprinkle with salt and cook until the edges are crispy.
• Place eggs on a plate, crack over black pepper and top with halloumi salsa. If using black sesame seeds, sprinkle over as a final garnish. Serve with chilli oil, toasted sourdough bread or flatbreads.