Breakfast just got exciting again with this Mediterranean breakfast toast with seared halloumi, blistered tomatoes, garlicky kale, spicy harissa, and poached eggs. This is the meal you need to jumpstart the day.
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What makes this dish special
I can have breakfast at any time of the day. Pancakes for dinner? Why not. Sausage hash for lunch? Yes, please! Eggs, oatmeal, french toast, bacon, I am a lover of all breakfast foods. This time, I decided to mix up my morning meal and stray a little from the typical french toast, omelets, and such. Instead, I present a Mediterranean-inspired breakfast toast with halloumi, sauteed garlicky kale, roasted garlic tomatoes, and perfectly poached eggs with spicy harissa. This may not be the typical dish you find at a diner, but that doesn't mean it's not a glorious breakfast!
My inspiration for this dish came to me when I was strolling the cheese section at Whole Foods and discovered halloumi. I had never heard of this cheese before, so I decided to purchase it and give it a taste.
After doing research, I discovered that halloumi is a brined semi-hard cheese with a high melting point. It's typically fried or grilled and is commonly served as a substitute for meat. Firm but chewy, this cheese is mild in flavor allowing it to be paired with many different flavors. The little wheel in my brain started to spin with ideas until I settled on making a savory breakfast dish inspired by Mediterranean flavors. The ingredients seem simple but they come together wonderfully in this breakfast.
Ingredients
- Red bell pepper: The red bell pepper adds sweetness and vibrant color to the dish. When roasted, it develops a slightly smoky flavor, enhancing the overall taste of the harissa sauce.
- Fresno chile pepper: Provides heat and a subtle fruity flavor to the harissa sauce, balancing the sweetness of the bell pepper and adding a mild spice to the dish. If you can't find fresno, use Jalapeño peppers, which are milder, or serrano peppers for a spicier option.
- Smoked paprika: Contributes a rich, smoky flavor to the harissa sauce, complementing the roasted peppers and adding depth to the dish. If you can't find smoked paprika, use regular paprika instead.
- Kale: It provides a hearty base for the toast, offering a balance to the other ingredients with its slightly bitter flavor.
- Sherry vinegar: Adds acidity and brightness to the sautéed kale, balancing its earthy flavor and enhancing its overall taste. It also helps to tenderize the kale leaves slightly. Substitution options include red wine vinegar for a similar acidity, or apple cider vinegar for a slightly sweeter flavor.
- Halloumi: Halloumi is a semi-firm, brined cheese with a high melting point, making it ideal for grilling or frying. It has a salty flavor and a unique, chewy texture. When seared, it develops a golden crust, offering a contrast in texture to the soft roasted tomatoes and creamy poached eggs.
- Crusty bread: You can use any type of sturdy bread such as French baguette, ciabatta, or sourdough bread.
Substitutions and variations
- Cheese: If you can't find halloumi, you can use paneer instead or fresh mozzarella.
- Gluten-free: Use your favorite gluten-free bread that is sturdy enough to hold all of the ingredients.
- Vegetables: If you dislike kale, use Swiss chard or spinach for a milder flavor, or collard greens for a slightly tougher texture. You can also substitute the roasted tomatoes with roasted peppers or mushrooms.
Step-by-step instructions
Step 1: Make harissa
To make this Mediterranean breakfast toast, first, make the harissa. The spicy harissa is the main flavor component of this breakfast since the other ingredients are fairly simple.
Roast the peppers in the oven until charred, rotating the peppers halfway through. If you like your sauces extra spicy, go ahead and throw in another Fresno chile pepper. Once charred, place them in a bowl, covering it with plastic wrap. This allows the steam to trap in the bowl and makes it easier to remove the skin from the peppers.
Peel the skin, using a paper towel to help if necessary. Discard the stem and seeds and place the peppers in a Vitamix with the spices, lemon, and garlic. Blend until smooth and season the harissa with salt and pepper. I like to prepare a large batch and have it on hand when I want to add a spicy kick to the dish.
You can prepare the sauce up to a week in advance. If you want to save time, you can skip this step and buy store-bought harissa instead.
Step 2: Cook toppings
Meanwhile, prepare the other components. While the peppers are roasting, go ahead and roast the tomatoes at the same time.
Slice tomatoes, season them with salt, pepper, and olive oil, and roast them until blistered and softened.
While the vegetables are roasting, you can also saute the kale. Heat oil in a large saute pan and add the kale. Continue to cook until the leaves soften, then add the garlic. Finish the greens with a splash of sherry vinegar to balance the bitter flavor of the kale. Set aside the kale and keep it warm.
In the same pan, heat another tablespoon of oil and lay the halloumi in an even layer. If you never tasted halloumi before, you're in for a treat. It's a great alternative to meat because of its heartiness.
Step 3: Assemble toasts
We're now almost at the finish line. Poach eggs until your desired degree of doneness and toast several slices of great quality bread. You can also fry eggs or scramble them if you prefer.
Spread the toasted bread with harissa and top with sauteed garlic kale, roasted tomatoes, seared halloumi, and poached eggs. Drizzle extra spicy harissa on top and serve the Mediterranean breakfast toast.
Using simple ingredients allows every ingredient to shine without overpowering the halloumi. The perfectly poached eggs with runny yolks add creaminess while the harissa adds a beautiful kick. Now, this is what I call one glorious breakfast!
Make-ahead and storage:
- Make-ahead: Make the harissa up to 1 week in advance. You can also cook the kale and roast the tomatoes the day before. Because of halloumi's texture, it's best to cook the cheese right before assembling the toast.
- Store: Keep leftover assembled toasts in an airtight container for 1 day. If the toasts aren't assembled, keep all of the components in separate containers.
Frequently asked questions
Yes, you can prepare the harissa in advance. Store it in an airtight container in the refrigerator for up to a week. Let it come to room temperature before serving. You can also use storebought harissa if you prefer.
To poach eggs, bring a pot of water to a gentle simmer, then add a splash of vinegar. Crack the eggs into separate bowls, then gently slide them into the simmering water. Cook for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels before serving.
Yes, you can make this recipe vegan by omitting the poached eggs and halloumi cheese. Instead, you can top the toast with additional roasted vegetables, such as zucchini or bell peppers, and add some protein-rich toppings like seasoned tofu or chickpeas.
More breakfast toast recipes
Looking for more savory toast ideas? Try these:
Recipe
Mediterranean Breakfast Toast
Ingredients
Harissa
- 1 red bell pepper
- 1 Fresno chile pepper
- ¼ teaspoon coriander ground
- ¼ teaspoon cumin ground
- ¼ teaspoon smoked paprika
- 3 garlic cloves
- ½ lemon juiced
- 3 tablespoons extra virgin olive oil
- salt and pepper
Roasted tomatoes
- 2 tomatoes sliced ¼ inch thick
- 2 tablespoons olive oil
- salt and pepper
Remaining ingredients
- 1 tablespoon oil
- 1 bunch chopped kale stems removed (about 4 cups)
- 2 cloves garlic minced
- 2 tablespoons sherry vinegar
- salt and pepper
- 8 ounces halloumi sliced ¼-inch thick
- 8 poached eggs
- 8 slices crusty bread
Instructions
- Preheat the oven to 425 degrees F.
- Make the harissa. Lay the bell pepper and Fresno chile pepper on a baking sheet and roast for 15-20 minutes or until slightly charred. Remove from the oven transfer the peppers to a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes. Remove cover and carefully remove the skin and seeds.
- Combine the roasted peppers with coriander, cumin, paprika, garlic, juice of ½ a lemon, and olive oil in a blender. Puree the mixture until smooth and season with salt and pepper. Set aside.
- Meanwhile, roast the tomatoes. Lay the sliced tomatoes in one even layer on a baking sheet and drizzle olive oil on top. Season with salt and pepper and roast for 12-15 minutes or until softened. Keep warm.
- Meanwhile, heat 1 tablespoon oil in a saute pan over medium heat. Add chopped kale and saute until wilted, about 5 minutes, stirring occasionally. Add the minced garlic and season with salt and pepper. Saute for another minute and add the sherry vinegar, tossing to coat. Remove from heat and keep warm.
- In the same pan, heat another tablespoon of oil. Add the halloumi cheese and sear until golden brown, about 3 minutes. Flip and cook another 2 minutes or until browned.
- Assemble the toast. Spread harissa on sliced bread and top with sauteed kale, halloumi, roasted tomatoes, and poached eggs. Top with extra harissa and serve immediately.
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