Halloumi eggs are here to liven up your weekend breakfast! Full of Middle Eastern flavors, from za’atar to Aleppo pepper to harissa, this egg breakfast will wake up your taste buds. Plus, it forces you to eat a salad to start your day.
In full disclosure, I read about these eggs from Cafe Mogador, a Moroccan-inspired restaurant in NYC, and decided to recreate them from pictures and the menu description only. Maybe some day I’ll make it to the actual restaurant, but for now, I can make these at home any time I want, no trip to New York required. This recipe has fried Halloumi cheese, roasted tomatoes, poached eggs, greens, za’atar pita and a side of spicy harissa for dipping. It’s a wonderful, complex combination of flavors and textures. I’m all for any reason to eat fried cheese for breakfast.
Halloumi is a Cypriot cheese, traditionally combining goat and sheep’s milk, to make a semi-hard cheese; cow’s milk has been added more recently to reduce costs, but if you can find a goat/sheep variety only, all the better! It’s a salty brined cheese-you’ll often find it vacuum-packed with a little brine mixed with herbs and spices-similar to mozzarella in flavor, but much more interesting. It can be fried, grilled or pan-seared without melting and forms a beautiful golden-brown crust. We’ll pan-sear it for this recipe and it makes a wonderful cheesy bed for poached eggs and roasted tomatoes.
Skip the eggs Benedict and French toast for brunch tomorrow and try this instead. You can thank me later!
[tasty-recipe id=”36659″]
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