Description
Mediterranean Breakfast Toast
Breakfast just got an exciting twist! Inspired by the bold flavors of the Mediterranean, this breakfast toast features crispy seared halloumi, blistered tomatoes, garlicky sautéed kale, spicy harissa, and perfectly poached eggs. Halloumi’s chewy, savory flavor pairs beautifully with the tangy harissa, making this a standout morning dish that will fuel your day!
1 red bell pepper
1 Fresno chile pepper
¼ tsp coriander, cumin, smoked paprika each
3 garlic cloves
½ lemon (juiced)
3 tbsp olive oil
2 tomatoes, sliced
1 bunch kale (4 cups)
8 oz halloumi
8 eggs
8 slices crusty bread
Directions:
1. Roast the pepper and chile, blend with spices and garlic to make harissa.
2. Roast tomatoes until softened.
3. Sauté kale with garlic and sherry vinegar.
4. Sear halloumi until golden.
5. Assemble: spread harissa on toast, layer with kale, tomatoes, halloumi, and poached eggs.
Prep Time: 45 min
Kcal: 350 kcal/serving
Step-by-Step Guide
Follow these detailed instructions for a perfect Mediterranean Breakfast Toast.
- Make the Harissa: Preheat your broiler. Place the red bell pepper and Fresno chile on a baking sheet and broil, turning occasionally, until skins are blackened and blistered (about 10-15 minutes). Transfer to a bowl, cover, and let steam for 10 minutes. Peel off the skins, remove seeds, and place the flesh in a food processor. Add coriander, cumin, smoked paprika, garlic cloves, lemon juice, and olive oil. Blend until a smooth paste forms. Season with salt.
- Prepare the Components: On a separate baking sheet, toss sliced tomatoes with a drizzle of olive oil, salt, and pepper. Roast at 400°F (200°C) for 15-20 minutes until softened. For the kale, heat olive oil in a pan over medium heat. Add minced garlic, cook for 30 seconds, then add chopped kale. Sauté until wilted, then add a splash of sherry vinegar. Cook for another minute.
- Cook Halloumi & Eggs: Slice halloumi into 1/4-inch thick pieces. Pat dry. Heat a non-stick skillet over medium-high heat. Cook halloumi for 1-2 minutes per side until deeply golden. For poached eggs, bring a pot of water with a splash of vinegar to a gentle simmer. Crack eggs into a small cup, create a whirlpool in the water, and gently slide each egg in. Cook for 3-4 minutes, then remove with a slotted spoon.
- Toast & Assemble: Toast your bread until crisp. Spread a generous layer of harissa on each slice. Top with a bed of garlicky kale, followed by blistered tomatoes and seared halloumi. Carefully place a poached egg on top of each toast. Season with flaky salt and black pepper.
Serving Suggestions
This toast is a complete meal, but you can enhance the experience. Serve with a side of mixed olives and a dollop of creamy Greek yogurt to balance the spice. For a refreshing drink, pair with a glass of freshly squeezed orange juice or mint tea. To make it a brunch spread, add a simple arugula salad with lemon vinaigrette.
How-to Summary
Create a quick harissa by blending roasted peppers and spices. Separately roast tomatoes and sauté kale with garlic. Sear halloumi until golden and poach your eggs. Assemble by spreading harissa on toasted bread, then layering kale, tomatoes, halloumi, and the egg on top.
Frequently Asked Questions
Can I make the harissa ahead of time? Absolutely. The harissa can be made up to 5 days in advance and stored in an airtight container in the refrigerator. This allows the flavors to meld beautifully.
What can I use instead of halloumi? If halloumi is unavailable, firm tofu (pressed and pan-fried) or a thick slice of feta (briefly pan-fried) can work, though the texture will be different.
How do I poach eggs for a crowd? Poach eggs in batches, transferring cooked eggs to a bowl of warm water. They will hold for about 15 minutes while you finish other components.
Is there a substitute for kale? Yes, spinach, Swiss chard, or even sautéed zucchini ribbons make excellent, quick-cooking alternatives.
Can I make this vegetarian/vegan? It is already vegetarian. For a vegan version, omit the halloumi (use marinated tofu or a vegan cheese) and replace the poached egg with smashed avocado or a tofu scramble.
Common Mistakes to Avoid
- Wet Halloumi: Failing to pat the halloumi dry before searing will cause it to steam instead of achieving a crispy, golden crust.
- Overcooked Eggs: Poached eggs should have runny yolks. Remove them from the water at the 3-minute mark for a perfect result.
- Skipping the Pepper Skin: Not properly peeling the roasted peppers for the harissa will result in a bitter, chewy sauce.
- Soggy Toast: Assemble the components just before serving. If the toast sits too long with the harissa and kale, it will become soggy.
Conclusion
This Mediterranean Breakfast Toast transforms simple ingredients into a vibrant, flavor-packed meal. The combination of spicy harissa, salty halloumi, and a runny poached egg is truly unforgettable. While it involves several components, the process is straightforward and the result is well worth the effort. It’s a fantastic way to turn an ordinary morning into a special occasion.