PHOTO: Signe Langford
Signe Langford
September 8, 2016

Yield: serves 6

The following recipe is one of 100 recipes featured in Happy Hens & Fresh Eggs by chef and chicken-keeper Signe Langford.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon butter
  • 1 cup sliced halloumi cheese (about 9 ounces)
  • 1 small purple onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 3 small red, yellow and orange bell peppers, julienned
  • 2 tablespoons za’atar
  • 1/4 teaspoon sea salt or more to taste
  • freshly ground pepper to taste
  • 2½ cups coarsely chopped ripe red, yellow and orange tomatoes (about five small tomatoes)
  • 1 tablespoon finely chopped flat-leaf parsley
  • 3 tablespoons honey
  • 14-ounce can artichoke hearts, halved and very well-drained
  • 6 free-range eggs
persian eggs recipe
Signe Langford

Preparation

Preheat oven to 400 degrees F.

Into a large oven-safe skillet over medium-high heat (I love cast iron or copper for this), and add the oil, butter and halloumi. Fry until lightly golden on first side, about three minutes. Flip and fry until golden on the second side, about three minutes. Transfer from skillet to plate, and set aside.

Add onion, garlic and peppers; stir and cook over medium heat until they soften and turn color, about 5 minutes. Add za’atar, salt and pepper and cook, stirring, for about two minutes more.
Add the tomatoes, parsley and honey; stir and cook until the tomatoes start to break down a bit, about five minutes. Add the artichoke hearts, stir, then remove from heat.

With the back of a spoon, make six deep depressions in the mixture, crack an egg into each and place pieces of halloumi between the eggs and in any empty spots. If there is leftover halloumi, then it’s the cook’s treat!

Pop into the oven and bake for 20 to 25 minutes, or until eggs are just set.

Bring some harissa—a Middle Eastern hot sauce—to the table, and serve with warm pita bread, sliced cucumbers and labneh, an extra-thick, tangy full-fat yogurt.


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