Eggs Baked with Halloumi & Tomato Sofrito

🧂 Ingredients

• 2-3 tablespoons olive oil
• 1 Spanish onion

  peeled and chopped
• 2 tomatoes

  diced
• 1 large garlic clove

  finely chopped
• 1 tablespoon red wine vinegar
• Sweet paprika

  sea salt, pepper
• 6 eggs
• 120 g halloumi cheese

  4 oz.
• Muffin baking tray or individual casings
• Fresh parsley
• Fresh basil
• 12 cherry tomatoes

  on the vine for roasting

Instructions

• 1 Preheat the oven to 180 C / 355 F.
• 2 Heat 2 tablespoons of olive oil in a frying pan but don’t let it get too hot.
  Add the sliced onions and saute until softened. Add the garlic, tomatoes,
  paprika, red wine vinegar, 1/2 teaspoon of sea salt and a little pepper. I like
  to add a little sprinkle of chilli flakes for that extra kick. Cook for 5-10
  minutes on low heat, stir a few times.
• 3 In a clean frying pan, grill sliced halloumi (1/2-cm thick) on each side for 1
  minute or until golden brown crust forms. Use ghee or coconut oil.
• 4 Brush each muffin case with a little olive oil or melted butter. Add equal
  amounts of tomato sofrito, layer a few dices of cooked halloumi and some chopped
  fresh parsley to each case. Save a few slices of halloumi for later. Crack an
  egg into each case.
• 5 Carefully, transfer the muffin tray to the middle shelf of the oven. Bake until
  half cooked, about 5 minutes, then place the remaining halloumi slices on top
  and bake for a further 5-7 minutes or until eggs are visibly firm and slightly
  puffed up. The egg yolks should look just cooked, they might look a little
  overdone on the surface but should still be runny on the inside.
• 6 Serve with a side of roasted cherry tomatoes and fresh herbs like basil or
  oregano.

Nutrition Info