Fried halloumi, tomatoes & egg
A Middle Eastern breakfast for the galley that fine in moderate seas, about 10 min hands-on.
- Breakfast
- Middle Eastern
- ⏱ 10 min
- 🌊 Sea tolerance 3/5
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Halloumi (vacuum pack)240 g (60 g)
- Tomato (firm ripe)400 g (≈ 3.5 tomatos) (100 g (≈ 1 tomato))
- Eggs240 g (≈ 5 eggs) (60 g (≈ 1 egg))
- Extra-virgin olive oil20 g (5 g)
Method
- Fry halloumi slices in a dry pan until golden, 2 minutes a side.
- Fry halved tomatoes cut side down.
- Fry the eggs and serve together.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Eggs, Milk / lactose — always check the labels of what you buy.
Per serving
🪶 Light
- kcal
- 326
- protein
- 20 g
- fat
- 25 g
- carbs
- 4 g
- sugar
- 3 g
- fibre
- 1 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes