Classical Cypriot breakfast
This is as classical as it gets. This is what all the people in Cyprus used to eat daily for breakfast. Nowadays, it is not something you would eat on a daily basis, but more on a difficult morning after Friday night or just on a weekend for brunch. There are not many places that serve this breakfast made in the traditional and actually tasty way. I was lucky to eat this in a place that turns out to be the best in Limassol – if you are looking for the best traditional breakfast. Thank you Salut Bar & Grill for guiding me through the egg and tomato making process.
1 tbsp grape seed oil
200 g tomatoes, roughly blended
1/4 tsp dried oregano
1/4 tsp fennel seeds
3 slices halloumi cheese
sea salt to taste (remember that halloumi is salty)
freshly ground black pepper
1 slice sourdough bread
Heat half the oil in a pan. Add the tomatoes and herbs and fry on a medium heat for about 4 minutes.
Heat one more pan and fry the halloumi slices on both sides. Take the pan off the heat. In the same pan, add the remaining oil and fry one egg sunny side up to your liking (they eat it runny and so do I).
In the meantime, add the other egg to the sautéed tomatoes, slowly mix in and wait until the egg starts to set (it will become white). Add salt and pepper to taste.
Serve tomatoes topped with halloumi, egg, and bread.
For 1 person
Recipe and photos: Signe Meirane
Photos taken with Sony alpha 7s