Halloumi and eggs with za'atar, tomatoes and cucumber
11 min · 25 g protein · 301 cals / serving
Squeaky golden halloumi and fried eggs dusted with za'atar, beside a swoosh of thick yogurt, and cool cucumber, tomatoes and mint dressed with lemon. A Levantine breakfast plate that takes ten minutes and one pan.
Ingredients
Salad
- 3/4 cup cherry tomatoes, halved
- 1/4 cucumber, in chunks
- a few leaves fresh mint
- 1 tsp lemon juice
- 1/4 tsp black pepper
Za'atar yogurt
- 1/3 cup + 1 tbsp nonfat Greek yogurt, or labneh
- 1/2 tsp za'atar
Steps
- Heat a nonstick skillet over medium-high heat and dry-fry the halloumi slices 1–2 minutes a side, until golden. Move them to the plates.
- Add the oil to the pan, turn the heat to medium and fry the eggs 2–3 minutes, until the whites are set. Sprinkle with za'atar.
- Toss the tomatoes, cucumber and mint with the lemon juice and pepper (no salt: the halloumi brings it). Plate with the halloumi and eggs.
- Spread a swoosh of yogurt on each plate and dust it with the rest of the za'atar, to eat with the halloumi.
Good to know
Halloumi too salty for you?
Soak the slices in cold water for 10 minutes and pat them dry before frying; they lose a good deal of the brine and still squeak.
No za'atar?
Mix a pinch of dried thyme, a pinch of sumac or lemon zest and a few sesame seeds; that is most of what the blend is.
Per
- Calories
- 109
- Protein
- (34%)
- 9 g
- Fat
- (56%)
- 7 g
- Carbohydrates
- (11%)
- 3 g
- of which sugar
- 2 g
- Fiber
- <1 g
- Sodium
- 240 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 602 kcal goes into the pot and 570 g of ingredients comes out as about 552 g of food: 109 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.