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Mediterranean Breakfast Toast

Course Breakfast
Cuisine Mediterranean
Keyword vegetarian
Total Time 45 minutes
Servings 4
Author Christine Ma

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.

Notes

All of the components including the spicy harissa, sauteed kale, roasted tomatoes, and seared halloumi can be prepared the day of. Poach the eggs right before serving and assemble toasts.