Go Back
Overhead view of a skillet with golden potatoes, halloumi cubes, and soft-yolk eggs topped with fresh mint.

Pan-Fried Cypriot Potato and Egg Skillet with Halloumi

Diced potatoes, halloumi, and tomatoes cook together in one skillet, then eggs go in right on top and cook until the whites set and the yolks stay soft.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 382
Ingredients Method Notes

Ingredients
  

  • 600 g potatoes peeled, diced into 1.5 cm cubes
  • 4 tbsp olive oil
  • 1 onion medium; diced
  • 2 cloves garlic minced
  • 2 tomatoes medium (about 250 g); diced
  • 200 g halloumi cut into 1.5 cm cubes
  • 4 eggs large
  • 2 tbsp fresh mint chopped
  • salt to taste; go easy, halloumi is salty
  • black pepper to taste
  • 1/4 tsp chili flakes optional
  • lemon wedges for serving

Method
 

  1. Heat 3 tbsp of the olive oil in a 26 cm / 10-inch nonstick skillet with a lid over medium heat. Add the potatoes in a single layer and season with a pinch of salt.
  2. Cook for 10 to 12 minutes, stirring every 2 to 3 minutes, until the potatoes are golden at the edges and tender when pierced with a fork.
  3. Push the potatoes to one side of the pan. Add the remaining 1 tbsp oil and the onion, and cook for 2 to 3 minutes until soft. Add the garlic and cook for 30 seconds until fragrant.
  4. Mix the onion and garlic into the potatoes. Add the diced tomatoes and a light pinch of salt and pepper. Cook for 3 minutes, until the tomatoes soften into a light sauce.
  5. Scatter the halloumi cubes over the top and cook for 2 minutes, just until the edges soften.
  6. Use a spoon to make 4 small gaps in the mixture. Crack one egg into each gap.
  7. Cover the skillet, lower the heat, and cook for 4 to 5 minutes, until the egg whites are set and the yolks are still soft. Cook 1 to 2 minutes longer if you prefer firmer yolks.
  8. Remove the pan from the heat. Scatter the mint and chili flakes over the top, add a squeeze of lemon, and serve straight from the skillet with warm bread.

Notes

  • Dry the diced potatoes with a towel before frying so they crisp instead of steam.
  • Halloumi is salty, taste the tomato mixture before adding extra salt.
  • Cook the eggs 1 to 2 minutes longer if you prefer firmer yolks or are serving someone who avoids soft yolks.
  • Use a lid to set the egg whites evenly without flipping anything in the pan.