Griddled Halloumi & Baked Eggs

Griddled Halloumi & Baked Eggs


Main Course
2 people

1 block of Halloumi 250g sliced lengthways into 4 pieces
2 eggs
1 onion
2-3 celery stalks
1 garlic clove
400g tinned tomatoes
3 tbsp sliced roasted peppers in oil (drained)
100 g nduja
1 tsp dried oregano
salt, pepper
2 tbsp olive oil
2 wholemeal pitta breads


Set oven at 180 degrees
Use a hob to oven dish such as a cast iron or metal handled frying pan
Make the sauce by sautéing the onion, celery and garlic on a low – med heat in olive oil until soft then add the oregano and tinned tomatoes and continue to cook and thicken for 5 minutes.
Add in the nduja and sliced jar peppers and let this melt into the sauce and cook for 5 more minutes.
Coat the halloumi in a little olive oil, if you have a griddle pan use this and get it hot, alternatively use a non stick frying pan.
Cook on both sides for a few minutes until you have a nice colouring or griddle lines and then snuggled it in the sauce.
Cracked in a couple of eggs and bake in the oven for 8-10 minutes until the eggs are soft but cooked.
Sprinkled with some fresh mint and serve with toasted pitta.

Griddled Halloumi & Baked Eggs

Many thanks to Rebecca Hawarth from Optident!

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