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Breakfast

Halloumi and Eggs with Cherry Tomatoes

Slices of halloumi fried until golden alongside two eggs, with cherry tomatoes cooked in the same pan and oregano and lemon over everything. 28 g of protein for 421 kcal.

Calories
421kcal
Protein
28g
Fat
31g
Carbs
6g

Per serving, makes 1. 12 minutes of work. Published 8 September 2026.

Allergens

  • Milk
  • Eggs

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

  • Halloumi60 g

    Two thick slices. It is 320 kcal per 100 g, so this is not the place to be generous.

  • Egg2 large, about 110 g
  • Cherry tomatoes150 g
  • Olive oil1 tsp (5 g)
  • Dried oreganoA pinch
  • Lemon juiceA squeeze
  • Black pepperTo taste

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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.

Worth knowing

  • 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.

More like this

Other breakfast recipes that share ingredients with this one, or every breakfast between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.