Harissa Egg and Halloumi Breakfast Skillet

Start your day with a skillet that delivers serious protein and even more flavor. Squeaky, salty halloumi is seared until golden, then nestled into a smoky, spiced tomato sauce built on harissa and garlic. Eggs are cracked directly into the sauce and gently simmered until the whites are set and the yolks stay luscious, soaking up every bit of the fiery base. A scattering of fresh herbs and a drizzle of olive oil finish the dish with brightness and texture. This one-pan breakfast is inspired by shakshuka but turbocharged with halloumi for an extra hit of protein, making it ideal for anyone following a high-protein diet. Between the eggs and the cheese, each serving packs substantial protein to support satiety, muscle maintenance, and sustained energy through the morning. It's a naturally low-carb, gluten-free option that's hearty enough to keep you full for hours. Serve it straight from the skillet with crusty bread or warm pita for scooping, or pair it with a simple side salad for a lighter option. It comes together in under 30 minutes, making it just as suitable for a leisurely weekend brunch as it is for a quick, nourishing weekday breakfast.

Ingredients

• 225 ghalloumi cheese, sliced into 1/2-inch thick pieces
• 2 tbspolive oil
• 0.5 mediumyellow onion, finely chopped
• 3 clovegarlic cloves, minced
• 2 tbspharissa paste, adjust to taste
• 0.5 tspground cumin
• 0.5 tspsmoked paprika
• 400 gcrushed tomatoes, canned
• to tastesalt
• to tasteblack pepper
• 4 largeeggs
• 2 tbspfresh parsley, chopped, for garnish
• 2 tbspfresh cilantro, chopped, for garnish
• Crusty bread or pita, optional, for serving

Method

1. Slice the halloumi into 1/2-inch thick pieces, chop the onion finely, and mince the garlic.
2. Heat the olive oil in a large skillet over medium-high heat. Add the halloumi slices and fry for 2-3 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, add the chopped onion and cook for 3-4 minutes until softened.
4. Add the minced garlic, harissa paste, cumin, and smoked paprika. Cook for about 1 minute, stirring constantly, until fragrant.
5. Pour in the crushed tomatoes, season with salt and pepper, and stir to combine. Bring the sauce to a simmer.
6. Let the sauce simmer uncovered until slightly thickened. 5:00
7. Nestle the seared halloumi pieces back into the sauce. Use the back of a spoon to make 4 small wells in the sauce and crack an egg into each well.
8. Cover the skillet with a lid and simmer gently until the egg whites are set but the yolks are still soft, checking occasionally. 7:00
9. Remove from heat and scatter the fresh parsley and cilantro over the top. Serve immediately straight from the skillet with crusty bread or pita, if desired.