Cypriot Grilled Halloumi Breakfast Plate with Blistered Tomatoes & Fried Eggs
Grilled halloumi, blistered summer tomatoes and olive-oil fried eggs on one high-protein, low-carb plate.
Best for High-protein, low-carb start that swaps bread for eggs, cheese and vegetables
This is how a Cypriot summer morning tastes: slabs of halloumi grilled until they squeak and blister, sweet tomatoes cooked down in good olive oil, and eggs fried with crisp lacy edges. It leans hard on protein and vegetables instead of bread, so you get a plate that keeps you full through a hot day without a carb crash. Dried mint and a squeeze of lemon are non-negotiable — they cut the richness and make the whole thing sing.
Ingredients
- 225 g halloumi , sliced into 4 slabs about 1 cm thick, patted dry
- 300 g cherry or vine tomatoes , left whole if small, halved if large
- 4 large eggs , large, at room temperature
- 30 ml olive oil , divided
- 2 g dried mint , about 1 tsp
- 1 g dried oregano , about 1/2 tsp
- 1 lemon , cut into wedges, for serving
- 1 garlic cloves , 1 clove, thinly sliced (optional – can be omitted)
- 150 g cucumber , cut into thick spears, to serve alongside (optional – can be omitted)
- 1 g black pepper , to taste
Instructions
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1
Heat a griddle pan or heavy skillet over medium-high heat with 1 teaspoon of the olive oil. Pat the halloumi slabs completely dry — this is what lets them brown instead of steam. Grill for 2 to 3 minutes per side until deep golden grill marks form and the cheese softens; move to a warm plate. Halloumi does not need salt, it brings its own.
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2
In the same pan add 2 teaspoons olive oil and the tomatoes (and the sliced garlic, if using). Cook over medium-high heat, shaking the pan, for 4 to 5 minutes until the skins blister, split and start to collapse into a jammy sauce. Stir in the dried mint and oregano off the heat and season with black pepper.
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3
Wipe the pan, add the remaining olive oil and set over medium heat. Crack in the eggs and fry for 2 to 3 minutes, spooning a little hot oil over the whites, until the edges are crisp and lacy and the yolks are still soft. Season with black pepper.
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4
Build each plate with 2 halloumi slabs, half the blistered tomatoes and 2 fried eggs. Add cucumber spears if using, and serve with lemon wedges to squeeze over everything just before eating.