Halloumi and Eggs with Cherry Tomatoes
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Halloumi needs no oil and no salt. Fry it dry and season the eggs, not the cheese.
Sixty grams of halloumi is 192 kcal, nearly half the plate. The Cypriot breakfast this comes from would use twice as much, and lands close to 600.

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