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–+ servings
Eggs-with-Halloumi-Salsa
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Fried Eggs and Halloumi with Fresh Tomato Salsa

A bright Mediterranean breakfast of fried eggs with crispy halloumi and fresh tomato salsa with mint, parsley and pomegranate molasses

Total Time15 minutes
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.