The haloumi cuts through the spiciness of the jam beautifully and there’s a lovely balance of sweet, spicy and salty.
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Poached eggs with Pomegranate and Chilli Jam and Fried Haloumi
- Total Time: 40 minutes
- Yield: 2 servings 1x
Description
This dish combines spicy chilli jam, creamy poached eggs, and salty fried haloumi, topped with sweet pomegranate seeds for a balanced and flavorful breakfast or brunch.
Ingredients
the jam
- 2 large red chillis
- 2 tsp (10 ml) grape seed or rice bran oil
- 1/2 a red onion, thinly sliced
- 1 tsp cruched fresh ginger
- 1 garlic clove, crushed
- 3/4 cup (180 ml) diced tinned tomatoes and their juice
- the seeds of 1/4 of a large pomegranate
- 2 tsp (10 ml) fish sauce
- 1/3 cup (80 ml) sugar
- zest and juice of half a small lemon
- 1 bay leaf
the rest
- 2-4 slices of good quality bread for toasting (depending on whether people want 1 or 2 slices each)
- 2-4 eggs for poaching (depending on whether people want 1 or 2 eggs each)
- 200g (7 oz) haloumi, sliced into pieces of about 3 mm thick
- fresh salad greens (eg rocket or baby spinach) for serving
Instructions
- In a frying pan over medium heat, add the grape seed or rice bran oil. Add the red onion, ginger, bay leaf, and chillis. Cook, stirring regularly, until the onion softens, about 5-7 minutes.
- Add the diced tomatoes with their juice, lemon zest, and lemon juice to the pan. Stir to combine and let simmer for 10-15 minutes until the mixture thickens slightly. Remove the bay leaf and set aside.
- In a separate pot, bring water to a gentle simmer. Crack the eggs into separate small bowls. Create a gentle whirlpool in the water and gently slide the eggs into the water. Poach for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- In a non-stick frying pan over medium heat, fry the haloumi slices until golden brown on both sides, about 2-3 minutes per side.
- To serve, place the poached eggs on a plate, top with the chilli jam, and sprinkle with pomegranate seeds. Serve with fried haloumi on the side. Season with salt and black pepper to taste.
Notes
- The chilli jam can be made ahead and stored in the refrigerator for up to a week.
- Use fresh pomegranate seeds for the best flavor.
- If haloumi is unavailable, feta can be used as a substitute.
- Adjust the spice level by adding more or fewer chillis.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8
- Sodium: 800
- Fat: 25
- Carbohydrates: 20
- Fiber: 4
- Protein: 18
- Cholesterol: 210
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Frequently Asked Questions
Can the chilli jam be made ahead of time?
Yes — the notes say the chilli jam can be made ahead and stored in the refrigerator for up to a week, making weekday brunch assembly very quick. 
Why does haloumi work so well here instead of another cheese?
The article explains that haloumi’s salty, firm character cuts through the spiciness of the jam beautifully, creating a balance of sweet, spicy, and salty. The notes add that feta can be used as a substitute if haloumi is unavailable.
Where do the pomegranate seeds go — into the jam or on top as garnish?
Both: the seeds of 1/4 of a large pomegranate go into the jam during cooking, while the remaining seeds from the other 3/4 are scattered over the finished dish as a garnish before serving.
Heather, this recipe sounds absolutely delicious and is ideal for any time of the day! I love your use of red chilies and ginger. Thanks for sharing and enjoy the rest of your summer! – Ramona from Sam’s Club