Halloumi and Egg Breakfast

Step 1

Set a 10-inch nonstick skillet over medium-high heat. Let it preheat for 2 minutes until a drop of water dances briefly on the surface before evaporating.

Step 2

While the pan heats, slice an 8-oz block of halloumi cheese into 1/4-inch thick slices — aim for 6 to 8 pieces. The thickness matters because it creates a crispy golden exterior while keeping the interior soft and squeaky.

Step 3

Once the pan is hot, carefully lay the halloumi slices in a single layer. You should hear an immediate, steady sizzle. Do not move them — let them sit undisturbed for 2 to 3 minutes until the bottom turns deep golden and a golden crust forms.

Step 4

Using a fish spatula, gently flip each halloumi slice. Sear the second side for another 1 to 2 minutes until it's equally golden. The cheese should hold its shape and not fall apart — this is the beauty of halloumi's high melting point.

Step 5

Transfer the cooked halloumi to a warm plate. Reduce the heat to medium and add 1 tablespoon of extra-virgin olive oil to the same skillet.

Step 6

Crack all 4 large eggs into a small bowl and season lightly with a pinch of kosher salt and freshly cracked black pepper. Gently pour the eggs into the hot oil, keeping the yolks intact. Cook for 2 to 3 minutes until the whites turn opaque and set, but the yolks still jiggle slightly when you tilt the pan — you want runny, jammy yolks.

Step 7

While the eggs cook, warm the 2 pita breads in a dry skillet or directly over a gas flame for 10 to 15 seconds per side until soft and pliable.

Step 8

Divide the halloumi between two plates. Top each portion with 2 cooked eggs, letting some of the runny yolk spill onto the cheese. Drizzle with 0.5 tablespoon of extra-virgin olive oil and 0.5 tablespoon of fresh lemon juice over everything.

Step 9

Sprinkle each plate with 0.25 teaspoon of fresh za'atar (or dried oregano if za'atar is unavailable) and scatter with 1 tablespoon of fresh chopped cilantro or parsley. Serve immediately with warm pita bread on the side for wrapping or scooping.