Halloumi, Zucchini and Eggs with Pesto


Halloumi is a magical sheep’s milk cheese that somehow manages to get crispy and browned without sticking to your skillet, and remain melty and gooey on the inside. It’s a cheese worth knowing. As for the pesto, you can either make it yourself, or use the recipe linked below for my take, which is vibrant and nutty thanks to pistachios, and so very delicious.

Active Time: 15 Mins

Total Time: 15 mins



  • 12 ounces zucchini (2 small)
  • 1 lemon


  • Olive oil
  • Kosher salt, freshly ground black pepper
  • 4 tablespoons pistachio pesto (store bought is also fine!)


  • 8 ounces halloumi cheese


  • 2 large eggs

1. Marinate the zucch:

  • Thinly slice or mandoline 2 small zucchini; transfer to a medium bowl. Drizzle with a few generous dollops of pesto, and season with salt and pepper. Squeeze the juice of half a lemon into the zucchini and toss again until well coated.

2. Prep and sear the halloumi:

  • Pat 8 oz halloumi dry with a kitchen towel to wick away any moisture which will help with browning.
  • Cut the halloumi crosswise into ½” thick planks.
  • Heat a big glug of olive oil in a large non-stick skillet over medium high. Add the halloumi in a single layer and cook until caramelized and deep golden brown underneath, 2-3 minutes. Using tongs, flip the halloumi and cook another minute or two, just enough to ensure it fully melts inside. Transfer the halloumi to 2 serving plates.
  • To the now empty skillet, add 2 large eggs. Season with salt and pepper. Set over low heat and cook until the whites are set and the yolks runny. I like the edges soft in this context, vs. crispy and lacy, so I cook over low, but if you’re a crispy edged or bust person, crank the heat and get those good edges!
  • Transfer the eggs to the two plates. Pile the marinated zucchini onto the plates, and drizzle the eggs and halloumi with more pesto.

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