One-Pan Halloumi and Pepper Breakfast Hash

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 12 oz halloumi cheese
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 medium zucchini
• 1 medium red onion
• 1 cup cherry tomatoes
• 2 tbsp extra-virgin olive oil
• 3 garlic cloves
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 4 large eggs
• 1/4 cup chopped fresh parsley
• 1/2 lemon
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Pat the halloumi dry with paper towels and cut it into 3/4-inch cubes so it sears instead of steaming. Dice the peppers, zucchini, and onion into similar bite-size pieces and halve the cherry tomatoes.
2. 2Heat a large 12-inch cast-iron or heavy nonstick skillet over medium-high heat until a drop of water sizzles. Add the olive oil and swirl to coat.
3. 3Add the halloumi cubes in a single layer and cook undisturbed for 2 to 3 minutes until the bottoms turn deep golden. Flip and sear the other sides another 2 minutes, then transfer the cheese to a plate.
4. 4In the same skillet, add the onion and both peppers. Season with salt, black pepper, smoked paprika, and oregano. Cook 4 to 5 minutes, stirring occasionally, until the edges char lightly and the onion softens.
5. 5Stir in the minced garlic and zucchini. Cook 3 minutes more until the zucchini is tender-crisp and fragrant.
6. 6Add the cherry tomatoes and return the seared halloumi to the pan. Toss gently and cook 2 minutes until the tomatoes just begin to blister and release juice.
7. 7Create four small wells in the hash with a spoon. Crack an egg into each well. Cover the skillet and cook over medium heat 3 to 5 minutes until the whites are set and the yolks are still runny, or longer if you prefer firmer yolks.
8. 8Remove from heat. Squeeze fresh lemon over the pan, scatter chopped parsley, and taste for seasoning. Serve straight from the skillet while the halloumi is still squeaky and hot.