Crispy Mushrooms and Halloumi with Oven Fried Eggs
This is a sheet pan meal, although I hate to call it that because it suggests that perhaps I’ve cut corners in the recipe, in the name of simplicity. This is not the case. The sheet tray gets put to use in multiple ways here, acting as a roasting tray for the mushrooms, but also as a skillet for searing the halloumi (on the oven floor). In the last few minutes you’ll crack four eggs right onto the skillet and return it to the oven, eliminating the need for a secondary piece of equipment altogether. What results is a sheet of crispy, roasty toasty mushrooms and seared halloumi, with a bunch sunny side up eggs, that get drizzled in a zippy shallot-oregano vinaigrette and are just really pretty perfect when scooped up with a flour tortilla or plopped on a nice piece of toast.