Halloumi eggs brighten any weekend breakfast with bold Middle Eastern flavors. From za’atar and Aleppo pepper to a side of harissa, this dish wakes up the palate while putting a fresh salad on the plate first. 
Inspired by a dish at Cafe Mogador in New York, this home version recreates the same mix of textures and flavors using fried halloumi, roasted tomatoes, poached eggs, warm za’atar pita, mixed greens, and harissa for heat. It’s a satisfying, complex breakfast that makes fried cheese an acceptable morning indulgence.
Halloumi is a semi-firm Cypriot cheese traditionally made from goat and sheep milk; some versions include cow’s milk. It’s brined and salty, with a texture that holds up to frying or grilling without melting, developing a golden crust when seared. For this recipe we pan-sear the halloumi so it becomes a crisp, savory base for juicy roasted tomatoes and delicate poached eggs. 
Trade the usual eggs Benedict or French toast for this vibrant alternative next brunch — it’s easy to assemble and impressive on the plate. 
Halloumi Eggs
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- Author: Amanda
- Yield: 2 servings
Description
Try this distinctive Moroccan-inspired breakfast in place of the usual brunch options. Seared halloumi, oven-roasted tomatoes, and gently poached eggs are served with za’atar-coated pita, a simple lemon-dressed salad, and harissa on the side for a spicy finish.
Ingredients
Scale
- One 8-ounce package halloumi cheese, sliced lengthwise into 4 thick pieces (you may have a little extra for snacking)
- 2 to 3 small tomatoes (such as Kumato), cut into 1/2-inch rounds
- Olive oil, as needed
- Kosher salt and freshly ground black pepper
- 2 pieces of pita or naan bread
- Za’atar, for sprinkling
- Aleppo pepper, for sprinkling (optional)
- 4 large eggs
- 2 ounces mixed baby greens
- Juice of 1 lemon
- Harissa, for serving
Instructions
- Preheat the oven to 400°F (200°C). Fill a large shallow saucepan about two-thirds full with water and bring it to a gentle simmer.
- While the water heats, preheat a large cast-iron or heavy skillet over medium heat. Add a little olive oil and sear the halloumi slices 1½ to 2 minutes per side, until they develop golden-brown spots. Transfer the seared halloumi to a paper towel-lined plate. In the same skillet, place the tomato slices, drizzle with olive oil, season with salt and pepper, and transfer the skillet to the oven. Roast the tomatoes for 10–12 minutes, until softened but still holding their shape. In the last few minutes, return the halloumi to the skillet or oven just to rewarm.
- Meanwhile, brush the pita or naan with olive oil and sprinkle generously with za’atar. Place the bread on a baking sheet and warm in the oven briefly—just enough to heat through but keep the bread soft rather than crisp.
- When the water is at a steady simmer (about 190–195°F / 88–90°C), add a splash of white vinegar. Reduce the heat so the water does not reach a full rolling boil. Working with one egg at a time, crack each egg into a small bowl. Stir the water gently to create a small vortex, then slide an egg into the center. Repeat for the remaining eggs, spacing them slightly apart. Poach each egg for about 3 minutes, until the whites are set but the yolks remain soft. Use a slotted spoon to lift eggs from the water and drain them on paper towels, gently blotting to remove excess water.
- To dress the greens, place the mixed baby greens in a bowl, drizzle with lemon juice and a little olive oil, then toss lightly and season with salt and pepper.
- Assemble plates by placing two pieces of warm seared halloumi on each plate. Arrange roasted tomato slices over the cheese and top with two poached eggs. Season the eggs with Aleppo pepper if desired. Divide the dressed greens between plates and add wedges of za’atar pita on the side. Serve harissa on the side for dipping or drizzling.
- Category: Eggs, Breakfast