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.