This recipe brings me back to the eggs in a hole I came to love as a child.
But instead of bread, this grown-up version cracks the egg onto a slice of grilled halloumi!
Add the onion and saute for 2 minutes.
Add the tomatoes and spinach, then season with salt and pepper.
Cook for 1 minute or until the spinach has wilted and the tomatoes have slightly softened.
Transfer to a plate.
In the same skillet, sear the halloumi on one side until golden brown.
Flip the halloumi and crack one egg onto each slice of cheese.
Sprinkle the eggs with the zaatar.
Cook until the egg whites are firm but the yolks are still runny, about 2 minutes.
Serve alongside the vegetables.
Kitchen Tip: Zaatar is a fragrant blend of oregano, thyme, sumac and sesame.
With its herbaceous notes and slight acidity, this blend goes well with a variety of foods.
Transfer to a bowl.
In a spice grinder, pulse the oregano and thyme.
Add to the bowl with the sesame, along with the sumac and salt, and stir to combine.
Store in an airtight jar in a cool, dry place for up to 3 months.
Excerpted fromEveryday Mediterraneanby Vanessa Perrone.
Photographs by Ariel Tarr.
Published by Appetite Books by Random House, a division of Penguin Random House Canada Limited.
Reproduced by arrangement with the publisher.
