YOUR SOLIN GENERATED RECIPE
Sheet Pan Halloumi and Veggie Bake
Golden roasted halloumi and charred vegetables baked on a single pan and finished with protein-rich eggs and a refreshing dollop of Greek yogurt.
INGREDIENTS
1.5 oz Halloumi cheese
2 large Eggs
1 cup Cherry tomatoes
1 medium Bell pepper
0.5 cup Plain Greek yogurt
0.25 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried oregano
PREPARATION
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Slice the halloumi cheese into 1/2-inch thick rectangles and chop the bell pepper into bite-sized pieces.
Place the halloumi, bell peppers, and whole cherry tomatoes onto the prepared sheet pan.
Drizzle the ingredients with olive oil and season evenly with sea salt, black pepper, and dried oregano.
Roast in the oven for 12 minutes until the vegetables are tender and the halloumi begins to turn golden brown.
Remove the pan and use a spoon to create two small wells in the vegetable mixture, then crack one egg into each well.
Return the pan to the oven for 5 to 8 minutes until the egg whites are set but the yolks are still slightly runny.
Serve the bake immediately with a cool dollop of Greek yogurt on the side for added creaminess.