Summer Spinach and Egg Bowl with Crispy Halloumi

Ingredients

• 4 large eggs
• 200g fresh spinach, chopped
• 100g artichoke hearts, marinated and drained
• 100g halloumi cheese, cubed
• 4 cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tsp lemon zest
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• Fresh dill, chopped
• 1 slice sourdough bread, toasted

Instructions

1. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
2. Add chopped spinach and artichoke hearts, sautéing until spinach is wilted, about 3-4 minutes.
3. Season with lemon zest, black pepper, and red pepper flakes, then stir in fresh dill.
4. Create four wells in the spinach mixture and crack an egg into each well.
5. Cover the skillet and cook until egg whites are set but yolks are still runny, about 5-6 minutes.
6. In a separate pan, heat remaining olive oil and cook halloumi cubes until golden brown on all sides.
7. Serve the spinach and egg mixture in bowls, top with crispy halloumi, and garnish with cherry tomatoes.
8. Serve with toasted sourdough bread on the side.