Description
Enjoy a flavorful Mediterranean Breakfast Toast featuring harissa, poached eggs, and vibrant vegetables for a nourishing start to your day.
Ingredients
Scale
- 1 large red bell pepper
- 1 medium Fresno chile pepper
- 1 tsp coriander (ground)
- 1 tsp cumin (ground)
- 1 tsp smoked paprika
- 2 cloves garlic
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- to taste salt and pepper
- 2 cups chopped kale
- 2 cloves garlic (minced)
- 1 tbsp sherry vinegar
- 200 g halloumi
- 2 poached eggs
- 2 slices crusty bread
Instructions
- Preheat your oven to 425°F for roasting.
- Roast the red bell pepper and Fresno chile pepper on a baking sheet for 15-20 minutes until charred, then steam for 10 minutes and peel.
- Blend roasted peppers with coriander, cumin, smoked paprika, garlic, lemon juice, and olive oil until smooth. Season with salt and pepper.
- Arrange sliced tomatoes on a baking sheet, drizzle with olive oil, season, and roast for 12-15 minutes.
- Sauté chopped kale in a tablespoon of oil for 5 minutes until wilted, then add minced garlic and seasonings for another minute. Toss with sherry vinegar.
- Sear halloumi slices in the pan for about 3 minutes on each side until golden brown.
- Assemble by spreading harissa on bread, topping with kale, halloumi, roasted tomatoes, and poached eggs. Serve immediately.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Roasting and Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 toast
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 200 mg
Keywords: Mediterranean Breakfast Toast