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Cast iron skillet of baked eggs sitting in tomato sauce with golden halloumi cubes and parsley on top

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
Cook Time 25 minutes
Total Time 40 minutes
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