Mediterranean Oven Fried Eggs with Crispy Halloumi
7 colorSTHE WHY BEHIND THIS RECIPE
The why behind this is simple: minimal dishes, maximum color and flavor.
This is an easy sheet pan brunch that punches way above your typical sheet pan meal. The flavors of the roasted veggies with the crispy halloumi and the tahini oregano dressing come together to make a perfect plate (in my opinion, obviously) with minimal dishes (Alex can confirm). I love to serve this over a grain-free tortilla (I recommend Coyotes and Siete), but you could also serve this over grain-free bread or a bed of arugula.
Similar to my sheet pan sumac chicken and plum recipe, this recipe uses a sheet pan or roasting tray not only for the vegetables, but also as a skillet for searing the halloumi on the oven floor and cooking the eggs to fried perfection. I learned this halloumi searing trick from Molly Baz and I am SO grateful because it can be used to make a variety of sheet pan creations spectacular. Thank you Molly!
Something you might not know is that halloumi contains a very low amount of lactose compared to other dairy products, and it’s often made with goat’s or sheep’s milk (or a combo). So if you have trouble digesting dairy but can tolerate a little, halloumi would be a great option for you.
For the eggs portion, in the last few minutes you’ll crack the eggs onto the sheet pan with all the other veggies and halloumi (acting like a skillet here) and return it to the oven, eliminating the need to dirty any more dishes!
Yields: 4 servings
Total time: 40-45 minutes
Prep time: 10 minutes
Cook time: 25-30 minutes
WHAT YOU NEED
TOOLS
INGREDIENTS
Sheet pan:
2 peppers, thinly sliced
2 cups mushrooms (shitake, oyster, chanterelle all work great)
1/2 red onion, thinly sliced
1 cup cherry tomatoes
1 1/2 tsp harissa
1 tsp cumin
1 tsp kosher salt
2 tbsp olive oil
4-6 eggs (or however many you want pending how many you are serving!)
1 packet of halloumi, cut into 1/2 inch thick planks
parsley, chopped (for topping)
Tahini oregano dressing:
2 garlic cloves, minced
1/4 cup red wine vinegar
1/3 cup tahini
2 tbsp olive oil
2 tsp dried oregano
1 tsp kosher salt
1 tsp honey
HOW TO DO IT
Preheat oven to 450 F.
Chop your veggies. Pending on the size of your mushrooms, cut them in half so none of the pieces are too big. Toss veggies with olive oil, harissa, cumin and salt and spread out on a large baking sheet.
Roast veggies for 15 minutes.
While your veggies are roasting, combine everything for your tahini oregano dressing into a small bowl. Whisk it all together.
After 15 minutes, take out the baking sheet. There should very little to no water or oil remaining on the baking sheet (it will have evaporated) when you add the halloumi. If there is moisture on the pan dab it carefully with a paper towel. More moisture = less crispy halloumi See video for a tip on this! 👇🏼
Add halloumi and put pan on oven floor (yes, the very bottom!). Put in for 5 minutes, then take out pan and flip halloumi to other side and scoot things around to make space for eggs.
Crack 4-6 eggs (pending how many you want) onto the pan and season with salt and pepper.
Put back on middle rack for 5 minutes or until eggs are set but yolks still runny.
Sprinkle parsley on top and pour dressing over everything. Serve with tortillas, on top of bread, or on top of a bed of greens! For tortillas, I love Coyotes and Siete almond flour or chickpea tortillas.
SWAPS, TIPS & TRICKS
Halloumi: While the halloumi makes this dish, you could also do this and just sprinkle on feta or goat cheese at the end!
Veggies: You could use any combo of veggies here! Don’t have cherry tomatoes? No worries, just do more peppers and mushrooms! Don’t like mushrooms? Add zucchini or another veggie!
How to get crispy halloumi: Tuck your halloumi in-between the vegetables and if there is excess moisture or tomato juice near them, carefully dab that with a paper towel. You want the pan to be relatively dry where you put the halloumi. Then put the pan on the FLOOR of the oven (the heat from the oven floor + the sheet pan act as a skillet for searing it) for 5 minutes. Take it out and flip the halloumi to the other side before you crack the eggs onto the sheet pan next. See video above for more on this!
Nutritional Info
Per serving
Calories: 517
Carbohydrates: 15g
Fiber: 5g
Net carbs: 10g
Protein: 27g
Fat: 40g
Sodium: 2711 mg
Sugar: 7g
