Cypriot Cuisine Breakfast
The halloumi goes in last: it cooks for two minutes, browning at the edges and staying soft inside, without leaching its salt and moisture into the tomatoes. No salt is added.
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Cut 250 g halloumi into one-centimetre slices and pat dry with kitchen paper. Wet halloumi does not brown in the pan; it steams and turns rubbery. If your halloumi is very salty, soak the slices in cold water for 10 minutes before patting them dry.
Heat 2 tablespoons olive oil in a wide pan over medium heat, add 1 onion and 2 long green peppers and cook for 5 minutes, until the onion is translucent.
Add 3 peeled, diced tomatoes and cook for 8 to 10 minutes, until the juice has evaporated and the sauce has thickened. No liquid should be left in the pan; leftover liquid stops the halloumi from browning.
Crumble 1 dessertspoon dried mint and half a dessertspoon pul biber between your palms into the pan and stir for 30 seconds. Do not add salt; the halloumi's salt is enough.
Arrange the halloumi slices in a single layer on the sauce and raise the heat a little. Turn them once the underside is browned; 2 to 3 minutes in total is enough.
If adding eggs, crack 2 eggs into the gaps, cover and cook for 2 minutes until the whites set. The yolks should stay runny.
Take the pan off the heat and scatter over fresh mint leaves and a few drops of olive oil. Serve hot in the pan with fresh country bread.
Time's up! Enjoy your meal.
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Last check: 17.09.2026
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Reklam
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