Breakfast
Halloumi & Tomato Breakfast Fry
Ingredients
- - Halloumi cheese, sliced 1cm thick — 200 g (7 oz)
- - Ripe tomatoes, sliced — 2 medium
- - Olive oil — 2 tbsp
- - Dried mint — 1 tsp
- - Crusty village bread, sliced — 4 slices
- - Black pepper — 1/4 tsp
Method
- Heat the olive oil in a frying pan over medium-high heat.
- Fry the halloumi slices for 2 minutes per side until golden and slightly softened.
- Push the halloumi to one side and add the tomato slices to the same pan for 1-2 minutes to warm through.
- Sprinkle with dried mint and black pepper.
- 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.