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Turkish spiced eggs with halloumi

The contrasting exotic flavours in this dish make it a real weekend treat.  The lemon and chilli bite through the halloumi and the mellow richness of the eggs.  A great breakfast for two.

Method (serves 2)

  • Heat a pan of water in which to poach the eggs.
  • In a bowl, mix the yogurt with the zest and juice of ½ a lemon.
  • In a frying pan, heat the butter and gently fry the chilli and cumin, and when fragrant remove from the heat and add the dill.
  • Return the pan to the heat and fry the halloumi until golden brown on each side.
  • Simultaneously, poach the eggs and then serve on warm plates as follows:
  • 2 slices of halloumi each topped with the chilli butter, a dollop of yogurt and then the egg on top with more yogurt and a drizzle of the butter to round it off.
  • Serve with some delicious bread.


Print this recipe


  • 2 Eggs
  • 250g Halloumi in 4 slices – dusted in plain flour
  • 150ml Greek yoghurt
  • ½ Clove garlic
  • Lemon zest and juice of ½ lemon
  • 5g Dill
  • ½ tsp Red chilli
  • ¼ tsp Cumin seeds
  • 25g Butter
  • Salt and pepper to taste


  • Energy: 640.1Kcal
  • Protein: 40.5g
  • Carboydrates: 5g
  • of which sugars: 4.5g
  • Fat: 49.9g
  • Fibre: 0.3g
  • Salt: 4.1g

Approx. nutritional figures per serving size of 230g

This recipe contains

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