LJ fairburn Poultry


Crusted Halloumi and Fried Egg Tacos with Pico de Gallo


Serves 4


  • 1 small red onion, finely chopped
  • 1 lime, juiced, plus extra wedges to serve
  • 3 vine tomatoes, diced
  • 2 heaped tbsp finely chopped jalapeños
  • A handful coriander, roughly chopped, plus extra for garnish
  • Sea salt flakes
  • Freshly ground black pepper
  • ½ tsp cumin seeds
  • 1 tsp smoked paprika
  • Vegetable or groundnut oil
  • 250g halloumi, sliced
  • 4 British Blue eggs
  • 200g tinned black beans, rinsed and drained
  • 2 small garlic cloves, crushed
  • 4 soft corn tortillas
  • Sriracha hot sauce, to serve
  • 1 small avocado, mashed, to serve



For the Pico de Gallo, in a small bowl mix together the red onion, lime juice, tomatoes, jalapeños and some coriander together and season with salt and pepper.

In a separate ball, mix the cumin and smoked paprika together with 1 tbsp oil and rub all over the halloumi slices.

Heat a large non-stick frying pan and add the halloumi slices. Fry until golden and crusted on each side, remove from the frying pan and keep warm. Whilst the halloumi is frying, heat a little oil in a separate frying pan and fry the eggs. Heat up the beans in a pan with a little oil, the garlic and some chopped coriander. Warm the tortillas.

To serve, spoon some Pico de Gallo onto a tortilla, followed by a spoonful of beans, then a few slices of halloumi, top with a fried egg, scatter over a few fresh coriander leaves and finally drizzle with a little Sriracha.

Serve immediately with some lime wedges and mashed avocado.