Cypriot Eggs with Halloumi and Tomato
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Ingredients
- 8 eggs
- 200 g halloumi, sliced into thick strips
- 400 g tinned chopped tomatoes
- 1 onion
- 2 garlic cloves
- 3 tbsp olive oil
- 10 g flat-leaf parsley
Nutrition (per serving)
- Calories
- 457 kcal
- Protein
- 27.4 g
- Carbohydrate
- 8.7 g
- of which sugars
- 6.8 g
- Fat
- 33.9 g
- of which saturates
- 13.6 g
- Fibre
- 1.7 g
- Salt
- 1.82 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the onion and crush the garlic.
- 2
Warm 2 tablespoons of the olive oil in a large frying pan and soften the onion for 6 minutes, then add the garlic for 1 minute.
- 3
Stir in the tinned chopped tomatoes, season well and simmer for 10 minutes until thickened.
- 4
Crack the eggs over the sauce, spacing them out, cover and cook for 5 to 6 minutes until the whites are set but the yolks are still soft.
- 5
Meanwhile, fry the halloumi in the remaining olive oil in a separate pan for 2 minutes on each side until golden.
- 6
Scatter the eggs with chopped parsley and serve with the fried halloumi alongside.
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