Mediterranean Breakfast Toast with Halloumi for a Flavor Boost

Elevate your mornings with this Mediterranean Breakfast Toast featuring seared halloumi and poached eggs for a satisfying, gluten-free meal.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 2 toasts

Course: Breakfast

Cuisine: Mediterranean

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Harissa

1 cup Harissa Consider making it homemade for a fresh burst of flavor.
1 piece Red Bell Pepper Substitute with any sweet pepper variety if desired.
1 piece Fresno Chile Pepper Jalapeño is a great alternative for similar spice levels.
1 teaspoon Coriander (Ground) Curry powder offers a different twist.
1 teaspoon Cumin (Ground) You can omit this if you’re short on spices.
1 teaspoon Smoked Paprika Sweet paprika can be used for a milder taste.
2 cloves Garlic Fresh garlic is preferred.
1 tablespoon Lemon Juiced to brighten the harissa.
2 tablespoons Extra Virgin Olive Oil Any light olive oil can suffice.

For the Toast

2 pieces Tomatoes Cherry or heirloom varieties work nicely.
2 cups Kale Spinach can be swapped for a milder taste.
2 cloves Garlic (minced) Fresh is best for maximum flavor.
1 tablespoon Sherry Vinegar Apple cider vinegar is a good substitute.
8 oz Halloumi If unavailable, queso panela is a good alternative.
2 pieces Eggs Consider frying or scrambling as options.
2 slices Crusty Bread Use gluten-free bread for dietary needs.

Equipment

Oven
Skillet
Baking Sheet
Pot for Poaching

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C).
Roast one red bell pepper and one Fresno chile pepper on a baking sheet for 15-20 minutes until charred. Cover with foil to steam for 10 minutes, then peel, chop, and blend with spices, garlic, lemon juice, and olive oil until smooth.
Slice the tomatoes and roast in the oven for 12-15 minutes until softened and caramelized.
Sauté the chopped kale in olive oil for 5 minutes, then add minced garlic and sherry vinegar. Cook for an additional minute.
Slice the halloumi and sear in the skillet for 2-3 minutes per side until golden brown.
Poach eggs in gently simmering water for 3-4 minutes until the whites are firm and yolks are runny.
Assemble the toast by spreading harissa on toasted bread, topping with sautéed kale, roasted tomatoes, and crispy halloumi, finishing with a poached egg.

Nutrition

Serving: 1toastCalories: 450kcalCarbohydrates: 40gProtein: 20gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 250mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 2gVitamin A: 1500IUVitamin C: 60mgCalcium: 400mgIron: 3mg

Notes

For a healthier twist, consider pairing it with fresh fruit or a light salad on the side. Prep harissa ahead for enhanced flavors, and timing is crucial for perfectly poached eggs.

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