With influences from Greece and Turkey, these Eggs with Halloumi Salsa are perfect for warm summer days
Inspired by Turkish meze where whole slices of halloumi are fried and then covered in tangy tomato salsa, the bright flavour combination of ripe tomatoes, red onion, parsley and mint covered in olive oil and delicious pomegranate molasses are simply delicious and set your mouth tingling with pleasure.
Halloumi Salsa
The best thing about this delicious breakfast is that it’s very easy to prepare. Simply chop halloumi into small pieces ready to fry. Then prepare the rest of the salsa ingredients so that it’s ready to pour straight over the hot pan-fried halloumi once it’s done. This means the halloumi will stay soft and creamy instead of sitting around and becoming dry and rubbery.
Chilli oil to spice up your Eggs with Halloumi Salsa
This is of course optional. But if you like a bit of spice and fire to get your day started, the perfect chilli oil to accompany these Eggs with Halloumi Salsa is a super fast and quick homemade oil with freshly chopped green chilli and one birds-eye red chilli. Place the chopped chilli into a small bowl, cover with good quality and tasting olive oil and a tiny pinch of salt.
Recipe for Eggs with Halloumi Chilli Oil
Eggs with Halloumi Salsa
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.
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Halloumi is available at most major and international supermarkets, Turkish and Mediterranean grocery stores and online
