Mediterranean Halloumi & Egg Protein Skillet with Pickled Onions

Pinterest's current obsession with salty halloumi cheese meets high-protein breakfasts in this sizzling Mediterranean-inspired skillet. Golden-pan-fried halloumi mingles with jammy eggs and tangy pickled onions for bold flavor in under 30 minutes. Perfect for meal prep or fueling busy mornings with 25g vegetarian protein per serving.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 8 oz halloumi cheese, sliced into ½" planks
• 4 large eggs
• 1 cup cherry tomatoes, halved
• 1 cup roasted red peppers, sliced
• ½ cup quick-pickled red onions (see note)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ cup crumbled feta
• ¼ cup fresh parsley, chopped
• Lemon wedges for serving

Instructions

1. Quick-pickle onions: Combine ½ thinly sliced red onion with ¼ cup white vinegar, 1 tsp sugar, and pinch of salt. Set aside.
2. Heat olive oil in a large cast iron skillet over medium-high. Sear halloumi 2 minutes per side until golden. Remove from pan.
3. Add tomatoes and roasted peppers to skillet. Sauté 3-4 minutes until tomatoes blister.
4. Create 4 wells in veggie mixture. Crack eggs into wells. Cover and cook 4-5 minutes for runny yolks.
5. Sprinkle everything with smoked paprika and black pepper.
6. Return halloumi to pan, nestling between eggs.
7. Top with drained pickled onions, feta, and parsley.
8. Finish with lemon squeeze. Serve directly from skillet.

Chef's Note

Key to perfect halloumi: Pat cheese DRY before searing and don't move it until properly golden. The crispy crust locks in moisture!

Make-Ahead Tips

Store components separately: Keep pickled onions & pre-sliced veggies refrigerated up to 3 days. Cook eggs fresh.

Substitutions

No halloumi? Use paneer or extra-firm tofu pressed for 1 hour. Swap feta for goat cheese if preferred.