Ingredients
- 4 Eggs
- 6 Thick slices of halloumi (about 300g )
- 1 Small red onion (finely chopped)
- 4 Chestnut mushrooms (finely chopped)
- 1 Red chilli (finely chopped)
- 2 Garlic cloves (finely chopped)
- 1 Handful of spinach
- 1 Pinch of dried oregano
- 1 Pinch of dried basil
- Salt and pepper to taste
- Oil
Instructions
- Pre heat the oven to fan 210°C
- Get two bowls in order to separate the egg whites and the eggs yolks. Collect the egg whites in one bowl and the eggs yolks in another.
- Whisk the egg whites continuously until they become foamy. This can take around 10 minutes if doing it by hand. Alternatively, you can use an electric whisk which I would highly recommend as it's much quicker and easier.
- Line a baking tray with some parchment paper and spoon the foamy egg whites into three mounds making sure to leave space between each one. Make an indentation in the centre ready for where the yolks will eventually sit. Place in the oven for 3 minutes.
- After 3 minutes, remove from the oven and carefully spoon the yolk into the indentation before placing back in the oven for 3 minutes.(The yolk should be lovely and runny after 3 minutes but if you prefer a firmer yolk just keep them in the oven for a little longer).
- In the meantime, heat a griddle pan on medium-high heat. Once hot, rub a small amount of oil into both sides of the halloumi before placing in the pan. Cook for 3 minutes turning half way through.
- Heat a separate frying pan on a medium-low heat before adding a drizzle of oil followed by the red onion, garlic and chilli. Sautee for 1 minute before adding the mushroom. Season with a pinch of salt and pepper and continue to cook for another few minutes until the vegetables are soft. At this point, add a pinch of dried basil and oregano.
- Next, add the spinach and stir through the vegetables until it has wilted down.
- Serve everything together and season the eggs with a pinch of salt, pepper and chilli flakes.
Nutrition
Serving: 1 Serving | Calories: 269kcal | Carbohydrates: 11g | Protein: 21g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 372mg | Sodium: 487mg | Potassium: 690mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5245IU | Vitamin C: 19mg | Calcium: 381mg | Iron: 3mg
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