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Mediterranean Breakfast Bowl with Eggs, Tzatziki & Halloumi

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2
Course: Breakfast
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

For the Tzatziki
  • 1 cup Greek yogurt
  • 1 cucumber
  • 1 garlic clove minced
  • salt to taste
For the Bowls
  • 4 eggs
  • 1/2 block halloumi about 100–120 g / 3.5–4 oz
  • 1 handful fresh spinach
  • 1 tomato
  • 1 handful olives
  • 1 small red onion
  • salt if needed

Method
 

Cook the Eggs
  1. Bring a small saucepan of water to a boil.
  2. Carefully lower the eggs into the boiling water and cook for 7 minutes. This will give you set whites with soft, slightly jammy yolks.
  3. Transfer the eggs immediately to cold water. Let them cool slightly, then peel and cut in half.
Make the Tzatziki
  1. Finely grate the cucumber.
  2. If it releases a lot of liquid, gently squeeze out some of the excess water before adding it to the yogurt. This will keep the tzatziki thick and creamy.
  3. Combine the grated cucumber with the Greek yogurt.
  4. Add the minced garlic and season with salt to taste. Mix well and set aside.
Cook the Halloumi
  1. Cut the halloumi into slices about 1/2 cm (1/4 inch) thick.
  2. Heat a skillet over medium heat.
  3. Add the halloumi to the dry skillet—or use a small amount of oil if needed—and cook for a couple of minutes on each side until golden brown.
Assemble the Bowls
  1. Divide the tzatziki between two bowls, spreading it over the bottom.
  2. Arrange the halved eggs on top.
  3. Add the golden halloumi, fresh spinach, chopped tomato, olives, and thinly sliced red onion.
  4. Serve immediately while the halloumi and eggs are still warm.

Notes

You don't have to prepare everything from scratch at breakfast time.
The tzatziki can be made the night before and kept covered in the refrigerator. You can also wash and chop the vegetables ahead of time.