YOUR SOLIN GENERATED RECIPE
Halloumi and Tomato Baked Eggs
Sautéed halloumi and eggs poached in a zesty herb-infused tomato sauce, served with a crisp cucumber and feta salad for a refreshing crunch.
INGREDIENTS
0.25 tsp extra virgin olive oil
1 oz halloumi cheese
0.5 cup tomato puree
0.25 tsp dried oregano
0.13 tsp red pepper flakes
3 large eggs
0.5 oz feta cheese
0.25 cup plain Greek yogurt
0.5 cup cucumber
0.25 cup cherry tomatoes
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Heat the olive oil in a small oven-safe skillet over medium heat.
Sear the halloumi slices for 2 minutes per side until golden brown, then remove and set aside.
Pour the tomato puree into the skillet and stir in the dried oregano and red pepper flakes.
Create three small wells in the bubbling sauce and crack one egg into each well.
Arrange the seared halloumi slices back into the sauce around the eggs.
Cover the skillet and simmer for 5-7 minutes, or until the egg whites are fully set but the yolks remain runny.
Combine the diced cucumber, halved cherry tomatoes, and crumbled feta in a small bowl with sea salt and black pepper.
Top the baked eggs with the plain Greek yogurt and serve immediately with the fresh cucumber salad.