Halloumi Lountza Baked Eggs | Charalambides Christis
Frixos Personal Chefing
January 7, 2025
Charalambides Christis halloumi lountza baked eggs.
Prep Time
20
mins
Cook Time
28
mins
Serves
2
Ingredients
- 1 Charalambides Christis Halloumi, grated
- 120g Lountza, cut in thin strips
- 4 Eggs
- 20 Cherry Tomatoes, cut in half
- 1 Long Horn Red Pepper, deseeded cut in small cubes
- 100g Baby Spinach
- 1 Medium Leek, cut in half and thinly sliced
- 3 tbsp Fresh Chives
- ½ tsp Dry Oregano, ground
- ½ tsp Dry Thyme
- ½ tsp Sweet Chili Flakes, ground
- ½ tsp Dry Coriander, ground
- 3 tbsp EVOO, Extra Virgin Olive Oil
- ¼ tsp freshly ground Black Pepper
- ½ tsp Fine Sea Salt
Instructions
- Take an oven proof dish and drizzle the olive oil. Add grated halloumi and cherry tomatoes along with the peppers, leeks and spinach. Sprinkle the thyme, chili flakes and coriander and toss well. Spread them all-over and place in a preheated oven at 185° C air circulation and bake for about 18’.
- Take out of the oven and add the lountza strips along with the oregano and 2 tbsp of the chives and mix. Spread them all-over again and create 4 spaces like wells (you can use 4 glasses and spread the veggies mixture around them and then remove them so that you have empty wells). Crack the eggs in each of the wells and place back in the oven baking for 10’ more.
- Remove from the oven, garnish with the remaining 1 tbsp of chives, season the eggs with the salt and pepper and serve with any type of bread for dipping.
