Crispy Halloumi Breakfast Bowls with Soft Scramble and Cherry Tomatoes

Serves 2 · 10 min prep · 15 min cook

Ingredients

• 6 oz block halloumi cheese
• 4 large eggs
• 2 tbsp whole milk or cream
• 1 tbsp unsalted butter
• 1 cup, halved cherry tomatoes
• 2 cups packed baby spinach
• 1 tbsp plus more for drizzling extra-virgin olive oil
• 1, thinly sliced garlic clove
• 1 tsp fresh oregano or thyme leaves
• to taste kosher salt and black pepper
• for serving lemon wedges
• for serving crusty bread or warm pita (optional)

Instructions

1. 1Pat the halloumi dry with paper towels and slice into 1/3-inch thick planks. Heat a large nonstick or cast-iron skillet over medium-high heat with no oil first; the cheese will release its own fat.
2. 2Add the halloumi slices in a single layer and cook undisturbed 2–3 minutes per side until deep golden and crispy on the outside while still soft inside. Transfer to a plate and tent loosely.
3. 3Reduce heat to medium. Add olive oil and the sliced garlic; cook 30 seconds until fragrant but not browned. Toss in the cherry tomatoes and salt; cook 2–3 minutes until they blister and start to collapse, releasing juices.
4. 4Add the baby spinach and oregano; toss just until the spinach wilts, about 45–60 seconds. Season lightly with pepper, then divide the tomato-spinach mixture between two warm bowls.
5. 5In a bowl, whisk the eggs with the milk, salt, and several grinds of pepper until just combined—do not overbeat. Wipe the skillet, melt the butter over medium-low heat, and pour in the eggs.
6. 6Using a silicone spatula, push the eggs gently from the edges toward the center every 15–20 seconds, creating large soft curds. Remove from heat while still slightly glossy and underdone; residual heat will finish them in 30 seconds.
7. 7Spoon the soft scramble over the vegetables in each bowl. Top with the crispy halloumi planks, a final drizzle of olive oil, and an extra crack of black pepper.
8. 8Serve immediately with lemon wedges for squeezing and optional warm bread to scoop up the runny eggs and tomato juices.