I used to love going out for a big weekend brunch. You know, the kind with amazing flavors and textures that you just don’t seem to make at home?
But with two kids and a schedule that feels like a constant sprint, “going out for brunch” usually means grabbing a coffee in the car. I missed that special feeling.
So, I created this Mediterranean Halloumi Breakfast Bowl. It’s my secret weapon. It delivers that “fancy cafe” vibe right in my own kitchen, but—and this is the best part—it comes together in about 20 minutes.
It’s my new favorite way to kick off the day. It’s a complete, satisfying meal that feels like a treat but is packed with goodness.
Why This Bowl is My New Go-To
This isn’t just another breakfast. It’s an experience. It’s all about the amazing combination of flavors and textures that just work.
You get that incredible, squeaky, salty fried halloumi, which gets a perfectly golden-brown crust. You pair that with a bright, crunchy cucumber and tomato salad, a generous smear of creamy hummus, and a perfectly jammy soft-boiled egg.
It’s a perfect bite, every single time.
What I love most is how it makes me feel. It’s a truly nourishing choice, packed with protein and healthy fats. It’s one of those meals that provides real, steady energy that keeps me going through school pickups and work calls.
Putting Your Halloumi Breakfast Bowl Together
This looks impressive, but I promise it’s fast. I always start by getting the eggs on to simmer—I aim for about 7 minutes for that perfect jammy yolk.
While the eggs cook, I quickly chop the veggies for that fresh Mediterranean salad. Just cucumber, tomatoes, red onion, and mint. A simple drizzle of good olive oil and lemon juice is all it needs.
Next up, the star of the show. The trick to perfect pan-seared halloumi is to pat it very dry before it hits the hot pan. This ensures it gets that beautiful golden crust instead of just steaming. It only takes a couple of minutes per side.
Then, you just assemble! Spread the hummus in your favorite bowl, top it with the salad, add the warm halloumi, and finish it with your sliced egg. It’s that easy.
My Favorite Ways to Customize This Bowl
This recipe is a great template. Here are a few ways we love to change it up based on what we have:
- Prep Ahead: You can chop all the salad ingredients and store them in an airtight container the night before. You can even pre-boil the eggs. In the morning, all you have to do is sear the halloumi.
- Change the Egg: Not a fan of jammy eggs? A perfectly fried egg (with a crispy edge!) or a poached egg works just as beautifully.
- Add Greens: Sometimes I’ll lay everything on top of a big handful of fresh spinach or arugula for an extra serving of greens.
- Swap the Base: If you’re out of hummus, a smear of creamy tzatziki, baba ghanoush, or even just mashed avocado seasoned with a little lemon and salt is a fantastic substitute.
Your Quick Questions Answered
What if I’m not a fan of hummus?
No problem! As I mentioned above, this bowl is fantastic with a base of creamy tzatziki (cucumber-yogurt dip), baba ghanoush (eggplant dip), or mashed avocado. Use whatever you love!
Can I make this ahead for meal prep?
Partially. Halloumi cheese is definitely at its best when it’s freshly pan-seared and warm. However, you can prep all the other components. Keep the salad, hummus, and hard-boiled eggs in separate containers. Then, just sear the halloumi slices right before you’re ready to eat.
Is halloumi very salty?
It is a salty cheese! That’s part of its charm. The recipe includes an important step to blanch it in simmering water for 1-2 minutes. This helps remove some of that excess saltiness. I highly recommend not skipping that step!
The Ultimate Mediterranean Halloumi Breakfast Bowl
Ingredients
For the Halloumi & Eggs:
- 340 g Halloumi Cheese sliced into 1 cm / 0.4 inch thick pieces
- 3 Large Eggs
- 1 to 1.5 tablespoons Olive Oil for frying halloumi
For the Mediterranean Salad:
- 185 g Cucumber approx. ¾ medium, diced
- 185 g Cherry Tomatoes halved (or quartered if particularly large)
- 110 g Red Onion approx. ¾ medium, thinly sliced
- 6 sprigs Fresh Mint leaves picked and roughly chopped
- ½ teaspoon Dried Oregano
- 2 tablespoons (30 ml) Extra Virgin Olive Oil for salad dressing
- 2 tablespoons (30 ml) fresh lemon juice
- Freshly ground black pepper, and a small pinch of salt (optional)
For Assembly & Serving:
- 225 g Prepared Hummus approx. 1 standard tub
- ¼ teaspoon Smoked Paprika for garnish
- 3 pieces Whole Wheat Pita or Flatbreads warmed (optional, for serving)
Instructions
- Cook the Eggs: Gently lower the eggs into a saucepan of already simmering water. Simmer for 6 to 8 minutes to achieve a soft, jammy yolk, or adjust the cooking time to your preference for egg doneness. Upon completion, promptly move the eggs to a bowl filled with iced water. This halts the cooking and aids in easier peeling later. For fully set yolks (safer for pregnancy/immunocompromised), simmer 9–10 minutes.
- Prepare the Mediterranean Salad: As the eggs cook, combine the diced cucumber, halved cherry tomatoes, thinly sliced red onion, chopped fresh mint, and dried oregano within a medium-sized mixing bowl. Dress the salad by squeezing the lemon juice over it, then toss with 2 tablespoons (30 ml) extra-virgin olive oil. Season with black pepper and only a small pinch of salt; taste after assembling with halloumi before adding more. Gently toss all ingredients to ensure they are well combined and allow the salad to rest, letting the flavors meld.
- Pan-Sear the Halloumi: Desalt the halloumi first: rinse the slices, then blanch in gently simmering water for 1–2 minutes; drain and pat very dry. Heat 1–1.5 tablespoons olive oil in a large non-stick skillet over medium-high until shimmering. Cook halloumi 2–3 minutes per side until deep golden with lightly crisp edges and it releases easily from the pan (soft inside, not melting).
- Assemble the Bowls: Distribute the hummus evenly among three individual serving bowls, spreading it smoothly across the base. Artfully arrange a generous helping of the Mediterranean salad alongside or partially overlapping the hummus. Position the warm, pan-seared halloumi slices adjacent to the salad. Once the eggs are cool enough to handle, peel them carefully, slice them in half, and add them to each bowl. Garnish with a light sprinkle of smoked paprika. For a complete meal, serve immediately with warmed whole wheat pita or your choice of flatbreads on the side.
Notes
- Calories: ~722 kcal
- Protein: ~37.8 g
- Fat: ~55.2 g
- Saturated Fat: ~22.7 g
- Carbohydrates: ~25.1 g
- Fiber: ~6.6 g
- Sugar: ~7.1 g
- Sodium: ~1600–1820 mg
I really hope this recipe brings a little bit of that special “brunch” feeling to your busy week. It’s a satisfying, delicious, and beautiful way to start the day. Let me know if you try it!
Kristina Hanson is an independent wellness researcher and the founder of DailyZests. After a PCOS diagnosis, she focused her research on managing insulin resistance through evidence-based nutrition. Her work translates the science of DASH, Mediterranean, and Low-Carb eating into easy, family-tested recipes.
