Halloumi and Tomato Breakfast Bake: Cheesy and Simple

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Halloumi and Tomato Breakfast Bake is baked eggs and cubes of halloumi cheese cooked together in a garlicky tomato sauce, all in one skillet. The halloumi stays chewy and a little salty instead of melting away, and the eggs bake right into the sauce until the whites are set and the yolks stay soft.

I make this when I want something more filling than plain scrambled eggs but don’t want to stand over the stove the whole time. The sauce comes together in about 15 minutes, then the whole skillet goes into the oven while you make coffee or toast.

It tastes like a simple, cheesy shakshuka. The tomatoes turn slightly sweet as they cook down, the halloumi adds salt and chew, and a bit of red pepper flake keeps things from tasting flat.

You don’t need anything special for this. One skillet, a few pantry staples, and a block of halloumi from the fridge.

Why You’ll Love This Recipe

• One skillet start to finish, easy weekday breakfast
• Halloumi stays chewy and salty instead of melting away
• Ready in about 40 minutes with pantry staples
• Works for breakfast, brunch, or a simple dinner

Ingredient Notes

• olive oil: Use a good extra virgin olive oil since it flavors the sauce directly.
• yellow onion: Yellow onion works well here, but white onion is a fine substitute too.
• garlic: Fresh cloves give the best flavor, but 1/2 tsp garlic powder works in a pinch.
• crushed tomatoes: Canned crushed tomatoes make a quick base, so use the best quality you can find since it’s the main flavor.
• cherry tomatoes: These add fresh bites of tomato and a bit of sweetness against the sauce.
• red pepper flakes: Adjust the amount to your taste, or leave them out if you don’t want heat.
• smoked paprika: This gives the sauce a smoky note. Regular paprika works too, just milder.
• halloumi: Halloumi holds its shape when baked instead of melting flat, so cut it into cubes rather than thin slices.
• eggs: Use eggs at room temperature so they cook more evenly once they hit the hot sauce.
• parsley: Fresh basil is a good swap if that’s what you have on hand.

Halloumi and Tomato Breakfast Bake: Cheesy and Simple

Cubes of halloumi and eggs baked right into a garlicky tomato sauce, made in one skillet in about 40 minutes.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: Mediterranean

Calories: 355

Ingredients Method Notes

Ingredients

  

For the Sauce

• 2 tbsp olive oil
• 1 yellow onion medium, diced; about 150 g
• 3 garlic cloves minced
• 1/2 tsp red pepper flakes
• 1 tsp smoked paprika
• 400 g canned crushed tomatoes 1 can
• 200 g cherry tomatoes halved
• 1/4 tsp salt plus more to taste
• 1/4 tsp black pepper

For the Bake

• 225 g halloumi cut into 2 cm cubes
• 4 eggs large; room temperature
• 2 tbsp fresh parsley chopped; for serving, or basil

Method

 

Make the Tomato Sauce

1. Heat the oven to 200°C / 390°F.
2. Heat the olive oil in a 26 cm / 10-inch oven-safe skillet over medium heat. Add the onion and cook for 5 to 6 minutes, until soft and light gold.
3. Add the garlic, red pepper flakes, and smoked paprika. Cook for 1 minute, stirring, until fragrant.
4. Pour in the crushed tomatoes and cherry tomatoes. Add the salt and pepper. Simmer for 8 to 10 minutes, stirring now and then, until the sauce thickens and coats the back of a spoon.
5. Taste the sauce and adjust the salt. Go easy here, halloumi is salty on its own.

Add Halloumi and Bake the Eggs

1. Nestle the halloumi cubes into the sauce, pushing them halfway under so they warm through as it bakes.
2. Make 4 small wells in the sauce with the back of a spoon. Crack one egg into each well.
3. Transfer the skillet to the oven. Bake for 10 to 12 minutes, until the egg whites are fully set and the yolks are still soft in the center.
4. Remove the skillet from the oven, the handle will be hot. Scatter the parsley over the top.
5. Serve straight from the skillet with warm crusty bread for scooping up the sauce.

Notes

• Keep the sauce level shallow so the eggs set evenly in their wells
• Halloumi is salty, taste the sauce before adding extra salt
• Use room temperature eggs for even baking in the hot sauce
• Bake times vary by oven, check the yolks at the 10 minute mark

Tips for Success

• Taste the sauce before adding extra salt, since halloumi releases its own saltiness once baked.
• Use a skillet no wider than 26 cm / 10-inch so the sauce stays thick enough to hold the eggs.
• Cook the sauce until it coats the back of a spoon before adding the eggs, or they’ll spread too thin.
• Check the eggs at 10 minutes, then add 1 to 2 more minutes if you want firmer yolks.
• Warm the bread while the bake is in the oven so everything is ready at the same time.

Variations

• Add a handful of baby spinach to the sauce before baking for extra greens.
• Swap the smoked paprika for 1 tsp harissa paste for a spicier, North African style version.
• Use feta instead of halloumi, crumbled on top instead of cubed, for a softer, tangier bake.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. The eggs firm up more once chilled, but the sauce and halloumi still taste good the next day.

To reheat, warm individual portions in a small skillet over low heat for 4 to 5 minutes, or microwave covered for 45 to 60 seconds. The yolks will cook through fully on reheating, so don’t expect them to stay soft a second time.

Serving Suggestions

This bake works well with warm crusty bread or toasted sourdough for scooping up the sauce and yolk. A simple green salad with lemon on the side balances the richness of the cheese.

For drinks, coffee or fresh orange juice both go well alongside the tomato sauce. If you’re feeding a few people, put the skillet right on the table with extra bread so everyone can help themselves.

FAQ

Why are the eggs still runny after baking my halloumi and tomato breakfast bake for 12 minutes?

Your oven runs cooler than mine, or your sauce is deeper than usual, so the eggs need more time. Bake in 2 minute intervals until the whites are fully set and the yolks are just soft in the center. A wider skillet with a shallow sauce layer bakes faster than a deep, narrow one.

Can I use feta instead of halloumi in this tomato breakfast bake?

Yes, but feta melts and softens instead of holding its shape like halloumi does. Crumble it over the sauce in the last few minutes of baking rather than cubing it, so it warms through without disappearing into the sauce. The flavor turns tangier and less chewy.

Can I make the tomato sauce ahead for this halloumi bake?

Yes, the tomato sauce keeps in the fridge for up to 3 days in an airtight container. Reheat it in the skillet until it bubbles again, then add the halloumi cubes and crack in the eggs fresh before baking, so the eggs cook properly.

What goes well with halloumi and tomato breakfast bake?

Warm crusty bread or toasted sourdough is the best match, since you’ll want something to scoop up the sauce and yolk. A simple green salad with lemon juice cuts through the richness of the cheese, and coffee or orange juice rounds out the meal.

Is halloumi and tomato breakfast bake gluten free?

Yes, the bake itself has no flour or gluten in the sauce, halloumi, or eggs. Just check the label on canned tomatoes, since some brands add small amounts of gluten-based thickeners. Serve it with gluten-free bread on the side if that matters to you.

How is this different from shakshuka?

This bake uses halloumi instead of feta, so the cheese holds its shape and stays chewy rather than melting into the sauce. The spice is milder too, with smoked paprika instead of the cumin and harissa common in shakshuka. Both bake eggs into a tomato base.

More from the kitchen

• this Oven-Baked Halloumi-Stuffed Mediterranean Peppers