Jamie Oliver Halloumi Spiced Scrambled Eggs

If you’re tired of plain scrambled eggs, this Jamie Oliver Halloumi Spiced Scrambled Eggs recipe is about to shake up your breakfast routine. Packed with crispy golden halloumi, caramelized onions, and vibrant Mediterranean spices, it’s hearty, fresh, and full of flavor. I made it last Sunday for brunch, and it was an instant hit. (inspired by Jamie Oliver)

Ingredients Needed

Main Ingredients:

• 6 large free-range eggs
• 4 large ripe tomatoes
• 200g / 7 oz halloumi (hellim cheese)
• 3 tbsp olive oil
• 1 large onion, finely chopped
• 2 large Turkish green peppers (or 150g / 5 oz Padron peppers), sliced into rounds
• ¼ tsp sea salt flakes

Spices and Flavor:

• 1 tbsp Turkish sweet red pepper paste (tatli biber salçasi)
• ¼ tsp dried mint (reserve some for garnish)
• ½ tsp coarse black pepper (reserve some for garnish)
• Optional: pul biber (Aleppo pepper flakes), extra virgin olive oil

To Serve:

• 1 large lemon, cut into wedges
• Fresh parsley, for garnish
• Warm bread, for dipping

How To Make Jamie Oliver Halloumi Spiced Scrambled Eggs

1. Prep the Eggs and Tomatoes: Crack the eggs into a large bowl and set aside—don’t whisk them. Then, halve the tomatoes and grate them cut-side down into a dish, discarding the skins and cores.
2. Fry the Halloumi: Cut 175g of the halloumi into 2cm cubes and reserve the rest for grating. Pat the cubes dry with kitchen paper—this helps them crisp up. Heat 1 tablespoon of olive oil in a non-stick pan over medium heat and fry the halloumi until golden on all sides. Transfer to a plate lined with kitchen paper.
3. Cook the Onion: Add the remaining 2 tablespoons of olive oil to the same pan. Toss in the chopped onion and cook gently for 12–15 minutes, stirring occasionally, until soft, sweet, and caramelized.
4. Add Peppers and Spice: Stir in the chopped green peppers and sprinkle over the salt. Cook for 4–5 minutes until softened and starting to char. Add the sweet red pepper paste and cook for 2 minutes to deepen the flavor.
5. Simmer the Tomato Base: Add the grated tomatoes, most of the dried mint, and black pepper. Let the mixture simmer for a few minutes to meld all those amazing flavors together.
6. Scramble the Eggs: Pour the eggs straight into the pan—no whisking! Gently stir with a wooden spoon to break up the yolks and whites as they cook. Cook until the eggs are just set, then remove from the heat to keep them soft and silky.
7. Plate and Garnish: Spoon the eggs into bowls and top with the crispy halloumi cubes and grated halloumi. Sprinkle with the remaining mint and black pepper, add a pinch of pul biber if using, and finish with a drizzle of olive oil. Squeeze over fresh lemon juice and scatter with chopped parsley.

Why I Love This Recipe

This dish is the ultimate weekend breakfast—it feels a little luxurious but is still super easy to throw together. The sweet onions, spicy paste, and salty cheese are perfectly balanced by the lemon juice and fresh herbs. Plus, it’s incredibly satisfying and protein-packed.

Recipe Tips

• Don’t whisk the eggs: Pour them straight in for creamier, more textured scrambled eggs.
• Dry the halloumi well: This ensures you get a golden, crispy crust.
• Caramelize the onions slowly: Low and slow is the key to sweet, flavorful onions.
• Adjust the spice: Add more pepper paste or pul biber for extra heat.
• Lemon is a must: That final squeeze brightens the dish and cuts through the richness.

How To Store Leftovers?

Let the dish cool to room temperature, then store in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat for best texture. Avoid microwaving, as it can make the eggs rubbery.

FREQUENTLY ASKED QUESTIONS

• Can I make this ahead of time?
  It’s best fresh, but you can prep the veg and fry the halloumi ahead. Reheat gently and scramble the eggs just before serving.
• What can I use instead of halloumi?
  Try paneer or feta for a similar salty contrast. Just note the texture will be different.
• Is this dish spicy?
  Mildly. The sweetness from the onions and tomatoes balances the heat. Use less pepper paste or omit pul biber for a milder version.
• Can I use cherry tomatoes instead?
  Yes, just chop them finely or blitz in a blender to mimic grated texture.
• What bread pairs well?
  Crusty sourdough, pita, or warm Turkish flatbread are all perfect for scooping.

Nutrition Facts

Serving Size: 1 serving (approximately 233g)

• Calories: 299
• Total Fat: 20g
• Saturated Fat: 10g
• Total Carbohydrate: 5g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 25g

Try More Jamie Oliver Recipes:

• Jamie Oliver Awesome Granola Dust
• Jamie Oliver Hash Brown Recipe
• Jamie Oliver Spinach Pancakes
• Jamie Oliver Waffles