The Ultimate Mediterranean Halloumi Breakfast Bowl
Kickstart your day the Mediterranean way with this Ultimate Halloumi Breakfast Bowl! Perfectly pan-seared halloumi cheese, a vibrant, crunchy salad, creamy hummus, and a soft-boiled egg come together in a symphony of flavors and textures. It's a wholesome, satisfying, and incredibly delicious meal to fuel your morning.
Servings 3
Calories 722kcal
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
Nutrition Information (per serving, approximate):
- 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