Za’atar Chickpea Eggs with Crisp Halloumi

Ingredients

Chickpea eggs

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 can (28 oz/800 g) crushed tomatoes
• 1 can (15 oz/425 g) chickpeas, drained and rinsed
• ½ tsp fine salt
• ¼ tsp black pepper
• 4 large eggs

Halloumi and finish

• 6 oz (170 g) halloumi, cut into 8 slices and patted dry
• 1 tsp olive oil
• 2 tsp za’atar seasoning
• ½ cup plain Greek yogurt
• 1 tbsp fresh lemon juice
• 1 tbsp water
• 2 tbsp chopped parsley
• 4 wholewheat pita breads, 6 inches across

Equipment

12-inch ovenproof skillet, small nonstick skillet, thermometer

Allergens and ingredient notes: Egg, milk, wheat; za’atar commonly contains sesame. Check seasoning labels.

Step by step

1. Heat oven to 375°F (190°C). Heat chickpea oil in the ovenproof skillet over medium heat. Cook onion and bell pepper 7–8 minutes until softened. Add garlic, cumin and paprika for 30 seconds, then tomatoes, chickpeas, salt and pepper.
2. Simmer uncovered 10–12 minutes, stirring, until sauce is thick enough to hold a shallow well. Make four wells and crack one egg into each. Transfer to oven and bake 10–15 minutes until egg whites and yolks are set and centers reach 160°F (71°C). Cover loosely with foil if eggs need longer.
3. Meanwhile heat halloumi oil in a nonstick skillet over medium heat. Sear dry halloumi slices 1–2 minutes per side until golden. Warm pita in the oven for the final 3 minutes, wrapped loosely in foil.
4. Mix yogurt, lemon juice and measured water. Arrange browned halloumi over the finished skillet, scatter za’atar and parsley, and drizzle yogurt over the top. Divide into four portions with one egg, two halloumi slices and one warm pita each.

The Devotti twist: Crisp salty halloumi replaces the usual crumble of cheese, while chickpeas make the tomato-egg skillet a full breakfast.

Make ahead and storage

Refrigerate in shallow covered containers within 2 hours; use within 3 days. Reheat cooked components to 165°F (74°C), adding a splash of water if needed. Keep cold sauces and crisp garnishes separate until serving.