Crispy Halloumi & Blistered Tomato Breakfast Skillet with Eggs

Serves 4 · 10 min prep · 18 min cook

Ingredients

• 8 oz block halloumi cheese
• 2 cups cherry or grape tomatoes
• 3 Tbsp extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 3 cups packed baby spinach
• 4 large eggs
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 Tbsp fresh oregano or basil leaves
• 4 slices crusty bread or pita, for serving

Instructions

1. 1Pat the halloumi dry with paper towels and cut into 1/2-inch-thick slabs, then cut the slabs into bite-size rectangles.
2. 2Heat olive oil in a large 12-inch cast-iron or heavy skillet over medium-high heat until shimmering. Add halloumi in a single layer and cook undisturbed until deep golden and crisp on the bottom, 2–3 minutes. Flip and brown the second side, another 2 minutes; transfer to a plate.
3. 3In the same skillet add the remaining oil if needed, then the cherry tomatoes. Let them sit without stirring for 2 minutes so they blister and char in spots.
4. 4Add the sliced garlic, smoked paprika, and red pepper flakes; cook, shaking the pan, until garlic is fragrant and tomatoes begin to collapse and release juices, about 2 more minutes.
5. 5Pile in the baby spinach and salt; toss until just wilted, 45–60 seconds. Nestle the crispy halloumi back into the skillet among the tomatoes.
6. 6Using a spoon, make small wells in the mixture. Crack one egg into each well. Season the eggs with the remaining salt and black pepper.
7. 7Reduce heat to medium-low, cover the skillet with a lid or baking sheet, and cook until the egg whites are set but the yolks are still runny, 4–6 minutes (or longer if you prefer firmer yolks).
8. 8Remove from heat, scatter fresh oregano or basil over the top, and bring the skillet straight to the table. Serve with warm crusty bread for scooping up the jammy yolks and tomato juices.