Halloumi and Eggs with Cherry Tomatoes

Make halloumi and eggs with cherry tomatoes, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
60 g Halloumi (Two thick slices. It is 320 kcal per 100 g, so this is not the place to be generous.)
2 large, about 110 g Egg
150 g Cherry tomatoes
1 tsp (5 g) Olive oil
A pinch Dried oregano
A squeeze Lemon juice
To taste Black pepper
Ingredient notes on the recipe page.

METHOD
1. Heat a non-stick pan over a medium-high heat with no oil and fry the halloumi slices for two minutes a side until deep gold. Move them to a plate.
2. Add the oil and the halved tomatoes cut-side down and cook for two minutes until they soften and catch, then push them to one side.
3. Crack the eggs into the space and fry for three minutes until the whites are set. Plate with the halloumi, scatter oregano and pepper over and squeeze the lemon on the cheese.

Contains milk and eggs.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/halloumi-eggs-cherry-tomatoes

AI-generated images illustrating the recipe.

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