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Mediterranean breakfast plate with jammy eggs, pan-fried halloumi, greek yogurt, olives, cucumber, and pita

High-Protein Mediterranean Breakfast Plate

5 from 1 vote
This Mediterranean breakfast plate layers greek yogurt seasoned with olive oil and za'atar alongside jammy eggs, fried halloumi, persian cucumbers, marinated cherry tomatoes, kalamata olives, and warm toasted pita. Comes together in 20 minutes, 38 grams of protein.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings : 2 bowls

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Ingredients

For the Yogurt Base
  • 1 cup greek yogurt, non-fat, low-fat, or full-fat
  • extra virgin olive oil
  • za'atar
For the Plate
  • 4 large eggs
  • 4 oz halloumi, sliced into ½-inch planks
  • 1 cup cherry tomatoes, halved
  • extra virgin olive oil
  • ½ lemon
  • salt to taste
  • 1 cup persian cucumbers, sliced on the bias
  • ¼ cup kalamata olives
  • 1 pita, warmed and cut into wedges
US Customary - Metric
Start Cooking

Instructions
 

  1. Bring a small pot of water to a gentle boil. Lower in the 4 large eggs and cook for 7 minutes for a set white and jammy yolk. Transfer to a bowl of ice water for 2 minutes, then peel and halve lengthwise.
    Soft-boiled eggs cooling in an ice bath for jammy yolks
  2. In a small bowl, toss the 1 cup cherry tomatoes with a small drizzle of extra virgin olive oil, the juice of ½ lemon, and salt to taste. Set aside while you cook the halloumi.
    Marinated cherry tomatoes with fresh dill in a bowl
    3. If you're feeling fancy, you can also throw in some fresh or dried herbs like dill, parsley, or oregano.
  3. Heat a dry nonstick skillet over medium. Add the 4 oz halloumi (sliced into ½-inch planks) and cook for 2 to 3 minutes per side, until golden and crisp at the edges.
    Pan-fried halloumi slices browned and crisp in a skillet
  4. Spread 1 cup greek yogurt divided between two plates using the back of a spoon to make a swoop. Drizzle with extra virgin olive oil and sprinkle with za'atar (use as much or as little as you like).
    Greek yogurt swooshed on a plate and topped with za'atar and olive oil
  5. Arrange the jammy eggs, fried halloumi, marinated cherry tomatoes, 1 cup persian cucumbers, and ¼ cup kalamata olives around the yogurt. Tuck in the warm pita wedges and serve right away.
    High-protein mediterranean breakfast plate with jammy eggs, halloumi, marinated tomatoes, olives, and za'atar yogurt

Nutrition

Calories: 496kcalCarbohydrates: 28gProtein: 38gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 332mgSodium: 1264mgPotassium: 579mgFiber: 3gSugar: 7gVitamin A: 970IUVitamin C: 33mgCalcium: 784mgIron: 3mg

Notes

  • No za'atar? It's worth buying, but you can mimic it with a quick blend of dried oregano, dried thyme, toasted sesame seeds, and a pinch of salt. In a pinch, a sprinkle of dried oregano on its own or even everything bagel seasoning works over the yogurt.
  • Meal prep. Boil the eggs and marinate the tomatoes up to 3 days ahead and store them separately. Sear the halloumi fresh and assemble each plate in minutes.
  • Use thick yogurt. A strained, thick greek yogurt (or labneh) holds its shape and stays creamy against the warm eggs and halloumi. Thin yogurt waters down the plate.
  • Make it gluten-free. Swap in your favorite gluten-free pita, or skip it and serve with extra cucumber spears for a lower-carb plate.
  • Make it spicier. A drizzle of hot honey or a spoonful of chili crisp over the yogurt adds a great kick.