Crispy Mushrooms and Halloumi with Oven Fried Eggs


This is a sheet pan meal, although I hate to call it that because it suggests that perhaps I’ve cut corners in the recipe, in the name of simplicity. This is not the case. The sheet tray gets put to use in multiple ways here, acting as a roasting tray for the mushrooms, but also as a skillet for searing the halloumi (on the oven floor). In the last few minutes you’ll crack four eggs right onto the skillet and return it to the oven, eliminating the need for a secondary piece of equipment altogether. What results is a sheet of crispy, roasty toasty mushrooms and seared halloumi, with a bunch sunny side up eggs, that get drizzled in a zippy shallot-oregano vinaigrette and are just really pretty perfect when scooped up with a flour tortilla or plopped on a nice piece of toast.

Active Time: 35 Mins

Total Time: 55 mins



  • 1 ¼ lbs oyster or maitake mushrooms
  • 2 garlic cloves
  • 1 large shallots


  • ¼ cup plus 3 tablespoons olive oil
  • Kosher salt, freshly ground black pepper
  • ¼ cup red wine vinegar
  • Pinch of sugar
  • 1 tablespoon dried oregano
  • Tortillas, for serving
  • Hot sauce, for serving (optional)


  • 8 ounces halloumi cheese
  • 4 large eggs

1. Cook the mushrooms:

  • Preheat the oven to 450.


  • Cut 8 ounces of halloumi ½” thick planks and arrange on paper towels to blot dry.


  • Tear 1 ¼ pounds oyster or maitake mushrooms into large pieces (about 3” long and ½” thick) and combine on a large rimmed baking sheet with ¼ cup olive oil. Season well with salt and pepper. Roast, flipping once, until golden brown and crisp on some edges but still plump (not totally dried out), 15-20 minutes. Note: this cook time will vary greatly depending how much moisture is in your mushrooms; the drier they are, the faster they will cook. Keep an eye on things, you want them to brown all over, but don’t want to turn them into mushroom chips. There should be no water remaining on the baking sheet (it will have evaporated) when you add the halloumi (step 3)

2. Make the shallot-oregano dressing:

  • In a small bowl, whisk together ¼ cup red wine vinegar, 1 tablespoon dried oregano, 2 grated garlic cloves, and 3 tablespoons olive oil.
  • Season the dressing with a big pinch of salt, a pinch of sugar, and lots of pepper.


  • Thinly slice one large shallot crosswise into rings, and stir them into the dressing.

3. Add the halloumi:

  • Once the mushrooms are golden, remove the baking sheet from the oven. Add the sliced halloumi to the baking sheet, drizzling with a touch more olive oil if needed and turning to coat. Return the baking sheet to the oven, this time arranging it on the oven floor. Yes! The oven floor, as in, not on a rack, but right on the bottom of the oven. This is the hottest surface in your oven and can be used like a skillet to encourage quick, hot searing. The halloumi will take on much better color if the baking sheet makes contact with the oven floor. Cook until the halloumi is browned, about 3-5 minutes.


  • Remove the baking sheet from the oven again, flip the halloumi. Scoot the mushrooms and halloumi around to make space for 4 eggs and then crack each egg right onto the baking sheet. Season the eggs with salt.


  • Return the baking sheet to the middle rack and cook until the whites are set but not bouncy, and yolks are still runny, 3-4 minutes.


  • Drizzle the shallot-oregano dressing over the mushrooms, eggs, and halloumi

4. Heat the tortillas or bread and serve:

  • Heat some tortillas over an open flame until charred some places and warm (or toast some bread!)


  • Serve right off of the baking sheet, with hot sauce for drizzling if you wish.

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