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Halloumi and Eggs with Cherry Tomatoes

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

1 serving · 7 ingredients · 3 steps

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Halloumi and Eggs with Cherry Tomatoes, plated and ready to serve. — The finished recipe. Halloumi and Eggs with Cherry Tomatoes

Ingredients 1 to 6 for halloumi and eggs with cherry tomatoes arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 7 for halloumi and eggs with cherry tomatoes arranged separately on a dark worktop. — Ingredients 7 to 7. To taste Black pepper

Halloumi and Eggs with Cherry Tomatoes, preparation step 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. — Step 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.

Halloumi and Eggs with Cherry Tomatoes, preparation step 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. — Step 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.

The finished halloumi and eggs with cherry tomatoes. — Step 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.

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