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Breakfast

Halloumi & Tomato Breakfast Fry

The Quirky Foodster Team

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1
Servings

Ingredients

  • 200 g (7 oz) Halloumi cheese, sliced 1cm thick
  • 2 medium Ripe tomatoes, sliced
  • 2 tbsp Olive oil
  • 1 tsp Dried mint
  • 4 slices Crusty village bread, sliced
  • 1/4 tsp Black pepper

Method

  1. Heat the olive oil in a frying pan over medium-high heat.
  2. Fry the halloumi slices for 2 minutes per side until golden and slightly softened.
  3. Push the halloumi to one side and add the tomato slices to the same pan for 1-2 minutes to warm through.
  4. Sprinkle with dried mint and black pepper.
  5. Serve immediately with warm crusty bread.

Introduction: A staple morning plate in Cypriot village kitchens, this fry-up leans on the island's most famous export,
halloumi cheese, alongside sun-ripened tomatoes.

Cultural Background: A staple morning plate in Cypriot village kitchens, this fry-up leans on the island's most famous export,
halloumi cheese, alongside sun-ripened tomatoes. Traditionally made with whatever was fresh from the
garden and the goat or sheep dairy, it remains the most common start to the day across Cyprus.

Variations: Vegetarian. No authentic vegan version exists for this dairy-based dish.

Storage: Best eaten fresh; halloumi does not reheat well after full cooling. Refrigerate uncooked halloumi up to 2
weeks.

Reheating: If needed, reheat in a dry pan for 30 seconds per side on medium heat; avoid microwaving as it turns
tough.

Nutrition: Per serving: ~320 kcal, 18g protein, 22g fat, 14g carbohydrate.

FAQs

Q: Can I use a different cheese?
A: Kefalotyri can substitute but will melt rather than hold shape like halloumi.

Q: Is this dish vegetarian?
A: Yes, halloumi is typically vegetarian, though always check the label as some batches use animal rennet.

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