Scrambled Eggs with Halloumi
A recipe for Scrambled Eggs with Halloumi from the cookbook, Tanoreen! This easy addition to breakfast comes together with simply pan-fried halloumi, tomatoes, and eggs.
Servings 6 Servings
Ingredients
- 1/2 cup extra-virgin olive oil
- 8-10 ounces halloumi cut into 1-inch cubes
- 2 plum tomatoes peeled and diced
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 10 to 12 large eggs
- Arabic bread and black or green olives for serving
Instructions
- Heat the oil in a large skillet over high heat until hot. (don't choose a nonstick skillet for this job).
- Add the halloumi and brown on all sides until golden, about 2 minutes total.
- Stir in the tomatoes, salt, pepper and nutmeg and cook until the tomatoes have just softened, but are not falling apart.
- Crack the eggs directly into the skillet. Cook for 1 minute after cracking the last egg, then, using a fork, scramble the eggs, 2 to 3 minutes or longer, depending on the texture you desire.
- Transfer the eggs to a large platter.
- Serve warm with the Arabic bread and olives.