Breakfast Sandwiches MediterraneanMedium

Charred Halloumi, Egg and Chili Crisp on Pita Soufflé

Name: Charred Halloumi, Egg and Chili Crisp on Pita Soufflé
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 8 oz (225 g) halloumi cheese, cut into two ¼-inch-thick slices; 2 whole pita bread (6-inch / 15 cm), split in half horizontally, then opened gently to create a pocket; 2 whole large eggs, room temperature preferred but not essential; 3 tablespoons (45 ml) extra-virgin olive oil, divided for cooking; 2 tablespoons (30 g) chili crisp (store-bought or homemade); to taste fleur de sel or sea salt; to taste freshly ground black pepper; ½ whole fresh lemon, for zest and juice (optional)

From the MyKitchenBank Kitchen

A Mediterranean-inspired breakfast sandwich that transforms a simple pita into an airy soufflé by heating it in a skillet until it puffs and becomes crispy on the edges. Topped with charred halloumi cheese, a perfectly fried egg with a runny yolk, and a drizzle of fiery chili crisp for heat and crunch. The contrast of temperatures, textures, and flavors makes this an elegant yet satisfying start to the day.

Prep: 5 min
Cook: 12 min
Total: 17 min
Makes: 2 sandwiches

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Steps

Before you start

Have all ingredients prepped and ready before you start cooking—the halloumi, eggs, and pita will cook quickly in succession
Use a good-quality halloumi that squeaks slightly when you bite it, not a softer melting cheese
Ensure your skillet is nonstick or well-oiled to prevent sticking and allow the pita to crisp properly

1
Char the halloumi
- Heat 1 tablespoon (15 ml) of olive oil in a 10-inch nonstick skillet over medium-high heat until shimmering.
- Once the oil is hot, add the two halloumi slices and cook for 2–3 minutes per side without moving them, until deeply golden and charred with brown spots.
- The cheese should soften slightly but hold its shape.
- Transfer to a plate.
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Ready when: Halloumi is deep golden brown with charred spots and slightly softened but still holding its shape
Tip: Do not move the cheese while it cooks—leaving it undisturbed creates the best char and prevents it from breaking apart.
2
Fry the eggs
- Add 1 tablespoon (15 ml) olive oil to the same skillet and reduce heat to medium.
- Once the oil is hot and shimmering, crack both eggs into the pan.
- Cook for 3–4 minutes until the whites are set but the yolks remain runny and jiggly.
- Season with fleur de sel and black pepper.
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Ready when: Egg whites are opaque and set; yolks jiggle when the pan is nudged slightly
Tip: Lower the heat slightly and avoid stirring the whites—they'll set faster with gentle, undisturbed heat. If the whites are not fully set but the yolk is starting to firm, cover the pan for 30 seconds to finish cooking the tops.
3
Create pita soufflé
- Add the remaining 1 tablespoon (15 ml) olive oil to the pan and increase heat to medium-high.
- Once hot and shimmering, place one pita half in the pan and hold it flat for 10–15 seconds to allow the bottom to start warming.
- Then release it and let it cook for 1–2 minutes until the bottom side is golden and crispy, and the pita begins to puff up with air and become pillowy.
- The edges should brown and crisp slightly.
- Transfer to a serving plate and repeat with the second pita half.
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Ready when: Pita is golden and crispy on the bottom, puffy and airy, with slight browning on the edges
Tip: The moisture trapped in the pita creates steam, which makes it puff. If it doesn't puff, the pita may be too dry—store them in an airtight container to keep them fresh. Do not walk away from the pan; monitor carefully to prevent burning.
4
Assemble and finish
- Top each pita soufflé with one piece of charred halloumi, then carefully slide one fried egg on top of the cheese.
- The runny yolk should rest on the warm halloumi.
- Drizzle 1 tablespoon (15 g) of chili crisp over each egg and halloumi.
- If using, finely zest half the lemon over the top and serve with a lemon wedge for squeezing.
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Tip: The lemon zest adds brightness and cuts through the richness of the yolk and cheese; the fresh juice brightens each bite.

Good to know

Tips

The order of cooking matters: halloumi first (won't stick to the pan), then eggs (which need a lower temperature), then pita (highest heat to achieve the crisp). This prevents burning and ensures everything is done at the right moment.
For a vegetarian upgrade, add fresh tomato slices, arugula, or cucumber to the pita before topping with the egg and halloumi.
If you prefer your egg yolk firmer, cook for 1–2 minutes longer until just the edges of the yolk set but the center is still soft.
The pita 'soufflé' effect works because of the trapped moisture in the bread; this method works best with freshly packaged pita that hasn't been open for weeks. Stale pita will not puff as dramatically.

Storage & reheating

Best enjoyed immediately while the pita is still warm and crispy and the yolk is runny. Leftovers do not keep well due to the contrast of textures that defines this dish.

Substitutions

halloumi cheese → saganaki (Greek fried cheese) or thick slices of firm mozzarella. Both have similar melting points and will char well. Mozzarella will be slightly softer and may break more easily, so handle gently.
chili crisp (store-bought or homemade) → hot sauce, harissa oil, or even crushed red pepper flakes mixed with a little olive oil. You'll lose the textural crunch of store-bought chili crisp, but the heat and flavor will be similar.
pita bread (6-inch / 15 cm) → naan or a thin focaccia. Naan will puff more dramatically; focaccia will be heartier and less airy. Cook times may differ slightly.
extra-virgin olive oil → butter or ghee. Butter adds richness but may brown faster and burn more easily; use the same amount and monitor closely.