Vegetarian Breakfast of Homemade Tomato Beans with Scrambled Eggs & Halloumi

Vegeterian Breakfast of Homemade Beans with Scrambled Eggs and Halloumi

Vegetarian Breakfast of Homemade Beans with Scrambled Eggs & Halloumi 


6 eggs
salt & pepper to season
1 teaspoon butter
200 grams halloumi 

For the beans:
1 can (390 grams) butter beans
1 can tomatoes in puree  
salt & pepper, to season
1 tablespoon olive oil
1/2 brown onion, diced roughly
1 teaspoon oregano


Start by draining any excess liquid that may be in the can of your butter beans. Rinse with water to wash off any juices or brine. 

In a medium sized saucepan over a medium-high heat, add the olive oil and brown onion and cook for 3 minutes or until translucent. Add the garlic and cook for a further 2 minutes until fragrant and brown. Add in the can of tomatoes including the puree along with the oregano and mix to combine. Add the butter beans, lowering the heat to a simmer.

While the beans infuse, start on the scrambled eggs. Take each egg and crack it into a large bowl. Whisk together and season with salt and pepper. Taking another smaller saucepan over a medium heat, add the butter. Allow it to melt before adding the whisked eggs. Using a silicon spatula, scrape along the bottom of the saucepan continuously approximately every 5 seconds. Take off the heat and sit to the side. 

Place a saucepan on a medium-high heat and add sliced halloumi. Do not add any fat to grease. Let the halloumi fry for 4 minutes before flipping and cooking for a further 4 minutes. The halloumi will be golden brown and soft when ready. It will unstick itself from the pan when crispy and cooked. 

Serve all together on a plate and top with greens and enjoy!   


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