Crispy Halloumi Breakfast Bowls with Soft Scrambled Eggs

Serves 2 · 10 min prep · 15 min cook

Ingredients

• 6 oz, sliced 1/4-inch thick halloumi cheese
• 1 cup, halved cherry tomatoes
• 2 cups baby spinach
• 4 large eggs
• 2 tbsp whole milk or cream
• 2 tbsp, divided extra-virgin olive oil
• 1, minced garlic clove
• 1 tsp fresh lemon juice
• 1 tsp za'atar or dried oregano
• to taste kosher salt and black pepper
• 2 tbsp chopped fresh parsley or mint
• optional for serving warm pita wedges

Instructions

1. 1Pat halloumi slices very dry with paper towels so they brown instead of steam. Heat olive oil in a large nonstick skillet over medium-high heat until shimmering.
2. 2Add halloumi in a single layer and cook 2–2 1/2 minutes per side without moving until deep golden and crisp at the edges. Transfer to a plate.
3. 3In the same skillet, add remaining oil if dry. Toss in cherry tomatoes and salt; cook 2–3 minutes until they blister and release juices. Add garlic and spinach and cook 45–60 seconds just until spinach wilts. Squeeze in lemon juice, then divide the vegetable mixture between two bowls.
4. 4Wipe the skillet quickly, reduce heat to low, and add a tiny pat of butter or drop of oil. Whisk eggs with milk, salt, and pepper.
5. 5Pour eggs into the pan and cook low and slow, pushing gently with a spatula every 20 seconds for 2–3 minutes until soft, glossy curds form—pull them off heat while still slightly wet.
6. 6Spoon the soft scramble over the tomato-spinach base. Top with crispy halloumi slices, a sprinkle of za’atar, and chopped herbs. Serve immediately with warm pita if desired.