Halloumi with Fried Eggs and Grilled Tomato (Levantine)

Sweet or savoury - when it comes to breakfast, opinions often differ. In Levant they love a really hearty breakfast. But it doesn't always have to be something with meat. So if it's not Shakshuka or Foul Medammas, they like to fry up a piece of halloumi with a fried egg and a few slices of tomato.

halloumi (125 g)
1 egg
½ beef tomato
1 tsp za'atar
2 Tbsp. extra-virgin olive oil
kosher or sea salt
black pepper, freshly ground

If the piece of halloumi is too thick, cut it in half. The piece should not be thicker than 2 cm.

Slice the tomato.

Heat the olive oil in a pan and fry the halloumi and tomato slices on both sides for about 2 minutes.

Add the egg to the pan and fry on a slightly lower heat for a few minutes until the desired doneness.

Season the egg and tomato with salt and pepper.

Arrange everything on a plate and sprinkle with za'atar.

Makes 1 serving.