Za'atar Egg and Halloumi Toast
Crisp sourdough, jammy eggs, salty halloumi, and za’atar make a fast breakfast with cafe-level flavor.
Prep: 8 · Cook: 12 · Total: 20 · Serves: 2 · Difficulty: Easy · Rating: 4.7/5 (117 reviews)
INSPIRED BY
Inspired by Levantine breakfast tables where za’atar, salty cheese, and eggs share the plate. The skillet toast method is an original quick breakfast format.
Story
Casey loves a breakfast that feels a little special without asking for a sink full of dishes. The halloumi gets golden and squeaky, the eggs stay soft, and za’atar makes the whole plate smell like a sunny cafe. A tiny drizzle of chili honey is the sweet finish that keeps everyone reaching for another bite.
By Casey
Ingredients
- 2 thick slices sourdough bread
- 1 tablespoon olive oil
- 4 ounces halloumi, sliced 1/4 inch thick
- 4 large eggs
- 2 teaspoons za’atar
- 1/2 lemon, zested and juiced
- 1 cup baby arugula
- 1 teaspoon chili honey
- 1 tablespoon chopped fresh mint
Instructions
- Heat a large nonstick skillet over medium heat and brush both sides of the sourdough with half of the olive oil.
- Toast the bread in the skillet for 2 minutes per side until crisp, then transfer it to two plates.
- Add the remaining oil and cook the halloumi for 1 to 2 minutes per side until golden at the edges.
- Push the cheese to one side, crack the eggs into the open space, and cook until the whites set while the yolks stay soft.
- Toss the arugula with lemon juice, lemon zest, and a pinch of za’atar.
- Pile the greens and halloumi onto the toast, top with the eggs, and finish with chili honey and mint.
Chef Tips
- Pat the halloumi dry before cooking so it browns instead of steaming.
- Use a gentle medium heat for the eggs so the whites set without tough edges.
- If your za’atar is salty, skip additional salt until everything is plated.
- Serve the toast right away while the halloumi is pleasantly springy.
Cook's Notes
- Dry the halloumi well before it hits the skillet.
- Keep the yolks soft so they become part of the toast sauce.
- Add the chili honey at the table if you prefer a less sweet plate.