– Ada’s Vegan Halloumi
– 4 medium ripe sliced tomatoes
– 1 small onion (optional)
– 1 tbsp of olive oil (optional)
– Black Pepper
– 1 tsp of black himalayan salt (aka Kala Namak)

1- Slice Ada’s Vegan Halloumi into small shreds (you can even grate them if you find it easier).

2- Slice Tomatoes (and optional onions) into cubes.

3- Heat pan over medium heat (with or without olive oil) until hot.

4- Add the sliced tomatoes (with optional onions) and cook until juices are released and tomatoes are wilted.

5- Add the shredded Ada’s Vegan Halloumi to the wilted tomatoes and mix while on low heat.

6- Add Black Pepper to taste, and mix again.

7- A few seconds before turning the fire off, add a tsp of Black Himalayan Salt (Kala Namak) to give it the eggy taste (and smell).

8- You can serve hot or cold, with some Markouk bread, depending on what you prefer.
But we rarely were able to keep ourselves from devouring the whole pan content while still flaming hot!

You can replace Ada’s Vegan Halloumi with Ada’s Vegan Naboulsi which will add the additional taste of black seeds to the mixture.

Both Ada’s Vegan Halloumi and Naboulsi give the texture and taste of scrambled eggs once coupled with Black Himalayan Salt (Kala Namak).