Za'atar Sweet Potato and Halloumi Breakfast Bake

Start your day the Mediterranean way with this vibrant, one-pan breakfast bake that layers tender roasted sweet potatoes with salty, golden halloumi, fragrant za'atar, and a generous drizzle of extra virgin olive oil. The sweet potatoes caramelize at the edges while the halloumi turns irresistibly crisp outside and squeaky-soft within, and a scattering of za'atar brings notes of toasted sesame, sumac, and wild thyme to every bite. Eggs are cracked directly into the pan toward the end of cooking, baking gently until the whites are set and the yolks stay soft, creating a dish that feels indulgent but is built entirely from whole, nourishing ingredients. This recipe embodies the Mediterranean diet's emphasis on plant-forward eating, healthy fats, and moderate dairy, swapping out processed breakfast staples for colorful vegetables, good olive oil, and herbs. It's naturally gluten-free, vegetarian, and endlessly adaptable: add a handful of baby spinach or cherry tomatoes to the pan, or finish with a sprinkle of fresh parsley and a squeeze of lemon for brightness. Best of all, it's essentially hands-off — toss everything onto a sheet pan, let the oven do the work, and enjoy a warm, satisfying breakfast (or leisurely brunch) with minimal cleanup.

Ingredients

• 2 mediumsweet potatoes, peeled and cut into 3/4-inch cubes
• 8 ozhalloumi cheese, cut into 1/2-inch thick slices
• 3 tbspextra virgin olive oil
• 2 tbspza'atar seasoning
• 4 largeeggs
• 2garlic cloves, minced
• 0.5 tspsalt, plus more to taste
• 0.25 tspblack pepper
• 2 tbspfresh parsley, chopped, for garnish
• 1lemon, cut into wedges, for serving

Method

1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly grease it.
2. Peel and cut the sweet potatoes into 3/4-inch cubes using a cutting board and chef's knife.
3. In a large mixing bowl, toss the sweet potato cubes with 2 tablespoons olive oil, minced garlic, 1 tablespoon za'atar, salt, and black pepper until evenly coated.
4. Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet and roast for 20 minutes, until just starting to soften. 20:00
5. Remove the pan from the oven and nestle the halloumi slices among the sweet potatoes. Drizzle with the remaining olive oil and sprinkle with the remaining za'atar.
6. Return the pan to the oven and roast for another 10 minutes, until the halloumi is golden and the sweet potatoes are tender. 10:00
7. Using a spoon, create four small wells among the sweet potatoes and halloumi, and crack an egg into each well.
8. Return the pan to the oven and bake until the egg whites are set but the yolks are still soft, about 8 to 10 minutes. 9:00
9. Remove from the oven, scatter with fresh parsley, and serve warm with lemon wedges on the side.