Left Continue shopping
Your Order

You have no items in your cart

Promotion
Read more
The EVOO harvest this year has achieved an exceptionally high polyphenol content of 1,800 mg/kg. Pre-orders are available. 
Halloumi Salsa and Fried Eggs

Halloumi Salsa and Fried Eggs

Ease your way into the weekend with with this delicious Mediterranean vegetable and halloumi salsa. Serve with perfectly crisp-edged healthier fried eggs made with our premium extra virgin olive oil.

Ingredients

4 organic free range eggs
1/2 tsp Aleppo chilli flakes (mild)
1 tbsp oregano
1-2 tbsp the Governor EVOO

 

For the salsa 

250g halloumi, cut into cubes and pat dry 
20 cherry tomatoes, halved
20 olives, sliced 
1/4 red onion, very finely diced 
Fresh coriander, finely chopped 
Fresh parsley 
Pinch salt
1 tbsp Governor extra virgin olive oil



Method

Heat 1tbsp EVOO in a small pan, add all the salsa ingredients except the halloumi and fresh herbs, gently warm through.

In another frying pan, heat a little oil to a medium heat, cook the hallomui on each side for 1-2 mins until all sides are golden and crispy.

Heat 1-2 tbsp EVOO in a medium frying pan to a medium heat.  Crack the eggs into the pan, add a pinch of salt, chill flakes and oregano and cook until golden brown and crisp at the edges, roughly 2 minutes. 

Serve the eggs immediately with the halloumi and salsa then top with fresh coriander and parsley.