This easy Jamie Oliver recipe for Halloumi Spiced Scrambled Eggs is a quick, flavorful breakfast or brunch that’s packed with creamy scrambled eggs, crispy halloumi, and Mediterranean spices. With fresh tomatoes and caramelized onions, it’s a delicious and nutritious way to start your day!
Ingredients Needed
- 6 large free-range eggs
- 4 large ripe tomatoes
- 200g (7 oz) hellim (halloumi cheese)
- 3 tablespoons olive oil
- 1 large onion, peeled and very finely chopped
- 2 large Turkish green peppers, such as Charleston, or 150g (5 oz) Padron peppers, chopped into rounds
- ¼ teaspoon sea salt flakes
- 1 tablespoon Turkish sweet red pepper paste (tatli biber salçasi)
- ¼ teaspoon dried mint (reserve a little for garnish)
- ½ teaspoon coarse black pepper (reserve a little for garnish)
- Optional: pul biber, for garnish
- Optional: extra virgin olive oil
- 1 large lemon, cut into 4 wedges
- Fresh parsley, for garnish
How To Make Halloumi Spiced Scrambled Eggs
- Prepare the eggs: Crack the eggs into a large bowl and set aside (do not whisk).
- Prepare the tomatoes: Cut the tomatoes in half, then grate them flesh-side down into a shallow dish, discarding the skins and cores. Set aside.
- Cut the halloumi: Wash and pat dry the halloumi, then cut 175g (6 oz) into 2cm cubes (reserve 25g or 1 oz for grating). Pat the cubes dry.
- Fry the halloumi: Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the halloumi cubes and fry until golden and crispy on all sides. Remove and place on a plate lined with kitchen paper.
- Cook the onions: Add the remaining 2 tablespoons of olive oil to the same pan. Add the chopped onion and cook over medium heat for 12–15 minutes until softened and caramelized.
- Add the peppers and spices: Add the chopped peppers, sprinkle in the salt, and cook for 4–5 minutes until softened and slightly charred. Stir in the red pepper paste and cook for 2 minutes.
- Simmer the tomato mixture: Add the grated tomatoes, most of the dried mint, and black pepper. Simmer for a few minutes to combine the flavors.
- Cook the eggs: Pour the eggs into the pan and gently stir with a wooden spoon, breaking them up as they cook. Remove the pan from the heat when the eggs are just set.
- Serve: Serve in bowls, topping with the crispy halloumi, grated halloumi, a sprinkle of pul biber (optional), mint, black pepper, and a drizzle of extra virgin olive oil (optional). Squeeze over lemon juice and garnish with parsley. Serve with fresh bread for dipping.
Recipe Tips
- Don’t whisk the eggs before cooking: Crack the eggs into the bowl and leave them as they are. This will help create creamy, soft scrambled eggs.
- Pat the halloumi dry: Before frying the cubes, make sure they are dry to get them crispy and golden, rather than soggy.
- Slow-cook the onions: Cook the onions over low heat for 12-15 minutes to bring out their sweetness and caramelize them, adding depth to the dish.
- Finish with a squeeze of lemon: A squeeze of lemon at the end brightens the dish and balances the richness of the eggs and halloumi.
How To Store Leftovers?
Allow the leftover Halloumi Spiced Scrambled Eggs to cool to room temperature. Then, store in an airtight container in the fridge for up to 2 days.
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
Jamie Oliver Halloumi Spiced Scrambled Eggs
Description
This easy Jamie Oliver recipe for Halloumi Spiced Scrambled Eggs is a quick, flavorful breakfast or brunch that’s packed with creamy scrambled eggs, crispy halloumi, and Mediterranean spices. With fresh tomatoes and caramelized onions, it’s a delicious and nutritious way to start your day!
Ingredients
Instructions
- Prepare the eggs: Crack the eggs into a large bowl and set aside (do not whisk).
- Prepare the tomatoes: Cut the tomatoes in half, then grate them flesh-side down into a shallow dish, discarding the skins and cores. Set aside.
- Cut the halloumi: Wash and pat dry the halloumi, then cut 175g (6 oz) into 2cm cubes (reserve 25g or 1 oz for grating). Pat the cubes dry.
- Fry the halloumi: Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the halloumi cubes and fry until golden and crispy on all sides. Remove and place on a plate lined with kitchen paper.
- Cook the onions: Add the remaining 2 tablespoons of olive oil to the same pan. Add the chopped onion and cook over medium heat for 12–15 minutes until softened and caramelized.
- Add the peppers and spices: Add the chopped peppers, sprinkle in the salt, and cook for 4–5 minutes until softened and slightly charred. Stir in the red pepper paste and cook for 2 minutes.
- Simmer the tomato mixture: Add the grated tomatoes, most of the dried mint, and black pepper. Simmer for a few minutes to combine the flavors.
- Cook the eggs: Pour the eggs into the pan and gently stir with a wooden spoon, breaking them up as they cook. Remove the pan from the heat when the eggs are just set.
- Serve: Serve in bowls, topping with the crispy halloumi, grated halloumi, a sprinkle of pul biber (optional), mint, black pepper, and a drizzle of extra virgin olive oil (optional). Squeeze over lemon juice and garnish with parsley. Serve with fresh bread for dipping.
Notes
- Don’t whisk the eggs before cooking: Crack the eggs into the bowl and leave them as they are. This will help create creamy, soft scrambled eggs.
- Pat the halloumi dry: Before frying the cubes, make sure they are dry to get them crispy and golden, rather than soggy.
- Slow-cook the onions: Cook the onions over low heat for 12-15 minutes to bring out their sweetness and caramelize them, adding depth to the dish.
- Finish with a squeeze of lemon: A squeeze of lemon at the end brightens the dish and balances the richness of the eggs and halloumi.
Jamie Oliver Halloumi Spiced Scrambled Eggs