Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Eggs baked with halloumi and tomatoes.
Equipment: Ovenproof frying pan or baking dish
Measures and names
Ingredients
- 150 g halloumi, cubed
- 4 eggs
- 200 g cherry tomatoes
- 1 onion
- 2 garlic cloves
- 1 tsp smoked paprika
- 2 tbsp olive oil
- Parsley, to serve
Method
- Heat the oil in an ovenproof pan and cook the onion for 5 minutes. Add the garlic, paprika and tomatoes and simmer for 8 minutes, until thickened.
- Stir in the halloumi cubes. Season with pepper only — halloumi is salty.
- Heat the oven to 190°C (fan 170°C). Make four wells in the sauce and crack in the eggs.
- Bake for 10 minutes, until the whites are set and the yolks still soft.
- Scatter with parsley and serve from the pan.
Swaps and tips
Like a halloumi shakshuka. Add chilli flakes for a little heat.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 35 g | 14 g | 4 g | 45 g | 600 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
