Play all audios:
Ariel Tarr Facebook Twitter LinkedIn
This recipe brings me back to the “eggs in a hole” I came to love as a child. But instead of bread, this grown-up version cracks the egg onto a slice of grilled halloumi! This recipe
highlights two key Mediterranean ingredients we tend to shy away from at breakfast time: vegetables and spices. Yet fragrant za’atar, wilted spinach and bursting tomatoes make this dish a
flavorful and colorful way to start the day. — Vanessa Perrone
Serves 2
Ingredients1 teaspoon olive oil½ onion, chopped1 cup halved grape tomatoes1 cup packed baby spinachSalt and pepperTwo ½-inch-thick slices halloumi2 eggs1 teaspoon za’atar,store-bought or homemade (see Kitchen Tip)2 tablespoons water
Directions Appetite Books by Random House/Penguin Random House
Heat the olive oil in a 10-inch non-stick skillet set over medium-low heat. Add the onion and sauté for 2 minutes. Add the tomatoes and spinach, then season with salt and pepper. Cook for 1
minute or until the spinach has wilted and the tomatoes have slightly softened. Transfer to a plate.
In the same skillet, sear the halloumi on one side until golden brown. Flip the halloumi and crack one egg onto each slice of cheese. Sprinkle the eggs with the za’atar.
As the egg whites begin to harden, add a splash of water to the outer rim of the pan to create steam, then quickly cover with a lid. Cook until the egg whites are firm but the yolks are
still runny, about 2 minutes. Serve alongside the vegetables.
Kitchen Tip: Za’atar is a fragrant blend of oregano, thyme, sumac and sesame. With its herbaceous notes and slight acidity, this blend goes well with a variety of foods. You can find it in
the spice section of your grocery store or make your own with the recipe below.
Za'atar:
Use this spice mix as a garnish on hummus, yogurt, mixed with extra virgin olive oil for dipping bread, or to season roasted vegetables, salad, meat ... you name it!
Makes about ¾ cup
Ingredients2 tablespoons sesame seeds¼ cup dried oregano2 tablespoons dried thyme2 tablespoons sumac½ teaspoon kosher saltDirections
In a small, dry skillet toast the sesame seeds until fragrant, 3 to 4 minutes. Transfer to a bowl. In a spice grinder, pulse the oregano and thyme. Add to the bowl with the sesame, along
with the sumac and salt, and stir to combine. Store in an airtight jar in a cool, dry place for up to 3 months.
Excerpted from Everyday Mediterranean by Vanessa Perrone. Copyright © Vanessa Perrone. Photographs by Ariel Tarr. Published by Appetite Books by Random House®, a division of Penguin Random
House Canada Limited. Reproduced by arrangement with the publisher. All rights reserved.
Try More Mediterranean Meals:
The Pasta I Crave Every Time I’m Near the Sea from Le Sud: Recipes from Provence-Alpes-Côte d’Azur by Rebekah Peppler
Roasted Chicken and Potatoes with Herby Lemon Salsa from At My Italian Table: Family Recipes from My Cucina to Yours by Laura Vitale
Sheet Pan Gnocchi with Burst Cherry Tomatoes and Pesto from Seriously, So Good: Simple Recipes for a Balanced Life by Carissa Stanton
Very Green Pea Hummus from The Sea Lover’s Cookbook: Recipes for Memorable Meals on or Near the Water by Sidney Bensimon
Main Mediterranean Meals Article
More Members Only Access
%{postComment}% Unlock Access to AARP Members Edition
Join AARP to Continue Already a Member? Login
AARP NEWSLETTERS
%{ newsLetterPromoText }%
%{ description }%
Subscribe See All NewslettersPrivacy Hub