Crispy Halloumi & Soft Egg Breakfast Bowls with Cherry Tomatoes

Serves 4 · 15 min prep · 18 min cook

Ingredients

• 8 oz halloumi cheese, sliced 1/4-inch thick
• 3 tbsp extra-virgin olive oil
• 2 cups cherry tomatoes, halved
• 4 cups baby spinach
• 1 garlic clove, minced
• 4 large eggs
• 2 cups cooked quinoa or farro, warm
• 2 tbsp lemon juice
• 3 tbsp fresh dill or mint, chopped
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp chili flakes, optional
• 1 avocado, sliced

Instructions

1. 1Pat the halloumi slices very dry with paper towels so they sear instead of steam. Heat olive oil in a large nonstick skillet over medium-high heat until hot.
2. 2Add halloumi in a single layer and cook without moving until deep golden and crisp on the bottom, 2 to 3 minutes. Flip and cook the second side another 2 minutes until browned. Transfer to a plate.
3. 3In the same skillet, add another tablespoon olive oil if needed. Add halved cherry tomatoes and salt. Cook, shaking the pan, until tomatoes blister and release juices, 3 to 4 minutes. Stir in minced garlic for the last 30 seconds.
4. 4Push tomatoes to the side. Add baby spinach and toss just until wilted, 45 to 60 seconds. Squeeze in lemon juice, then remove the vegetable mixture from the pan.
5. 5Wipe the skillet lightly if needed, add the remaining olive oil, and reduce heat to medium. Crack in the eggs and cook sunny-side up or over-easy until whites are set and edges are lacy, 3 to 4 minutes. Season yolks lightly with salt and pepper.
6. 6Divide the warm quinoa or farro among 4 bowls. Top each with a portion of the tomato-spinach mixture, crispy halloumi, and one soft egg.
7. 7Arrange avocado slices the bowls. Drizzle everything with the remaining lemon juice and a little extra olive oil. Sprinkle with chopped dill or mint and chili flakes if using.
8. 8Serve immediately while the halloumi is still crisp and the egg yolk is runny for mixing into the grains.