Looking at, and tasting, these fried eggs and spinach topped with tomato and haloumi salsa, you’d think it was a time consuming breakfast, something only for the weekend. Whilst it makes the perfect lazy Sunday brunch, it also is simple and quick enough to prepare on a weekday. Adding some Mingle Seasoning to the salsa saves on prep time as you don’t have to measure out all the individual herbs and spices. We used their ‘Sammy’ seasoning, but we reckon this recipe would taste great with their ‘Sofia’ seasoning too – if you like a spicy kick, that is!
Fried Eggs and Greens with Tomato Haloumi Salsa
2 large tomatoes, de-seeded and chopped
1/4 red onion, chopped
2 tbsp coconut oil or olive oil
75g haloumi, cut into small cubes
1 tsp Mingle ‘Sammy’ seasoning
- Heat 1 tablespoon of oil in a medium-sized frying pan over medium heat. Add the spinach, season well and allow to wilt.
- In a small frying pan, heat the remaining oil and fry the onion until soft. Then add the tomatoes, haloumi and Mingle.
- Once the spinach has wilted, make 4 holes in the spinach for the eggs. Crack the eggs and fry on a low-medium heat until cooked.
- Remove from the heat and top with the salsa. Serve straight out of the frying pan with some slices of fresh bread.
– The Sugarfree Box team