Halloumi Breakfast Bowl with Roasted Potatoes & Tomatoes

Name: Halloumi Breakfast Bowl with Roasted Potatoes & Tomatoes
Cook time: 45 min
Yield: 1 servings
Cuisine: american
Ingredients: 2 cups baby gold potatoes; 1 cup cherry tomatoes; 0 tablespoons olive oil; 0 dashes bay seasoning; 4 oz halloumi cut into 1-inch slices; 0 tablespoons olive oil; 3 eggs; 1 tbsp butter; 0 pinch salt; 0 pinch black pepper; 0 handful red onion sliced; 0 handful parsley roughly chopped; 0 handful dill roughly chopped; 0 to taste Aleppo pepper

Indulge in a sophisticated brunch experience at home with this Halloumi Breakfast Bowl. Enjoy the crispy textures of fried halloumi and roasted potatoes, the juiciness of charred tomatoes, and the creamy comfort of soft scrambled eggs. A sprinkling of Aleppo pepper and fresh herbs ties it all together beautifully.

By @kalememaybe

Original recipe source

Halloumi Breakfast Bowl with Roasted Potatoes & Tomatoes

Cook time: 45 minutes

Servings: 1

Ingredients

2 cups baby gold potatoes
1 cup cherry tomatoes
0 tablespoons olive oil
0 dashes bay seasoning
4 oz halloumi cut into 1-inch slices
0 tablespoons olive oil
3 eggs
1 tbsp butter
0 pinch salt
0 pinch black pepper
0 handful red onion sliced
0 handful parsley roughly chopped
0 handful dill roughly chopped
0 to taste Aleppo pepper

Instructions

Preheat your oven to 425°F. Arrange the diced baby gold potatoes on one-half of a large baking sheet, and the cherry or grape tomatoes on the other half. Drizzle liberally with olive oil. Sprinkle bay seasoning over the potatoes and toss to coat evenly. Roast in the oven for 25-35 minutes, stirring the potatoes halfway through, until the potatoes are crispy and the tomatoes are soft and slightly charred.
While the vegetables are roasting, heat a drizzle of olive oil in a large skillet over medium heat. Add the sliced halloumi and fry for 2-3 minutes on each side until golden brown. Set aside once cooked.
In a medium bowl, whisk together the eggs with a pinch of salt and pepper. Melt a tablespoon of butter in a non-stick pan over medium-low heat. Once melted, reduce heat to low and pour in the eggs. Stir gently with a spatula every minute until soft curds form. This should take about 8-10 minutes.
Once all components are ready, assemble the bowl by layering the roasted potatoes at the bottom, followed by the roasted tomatoes. Add the fried halloumi on the side. Finish with the soft scrambled eggs on top.
Garnish the breakfast bowl with sliced red onion, freshly chopped parsley, and dill. Season with Aleppo pepper to taste, and serve immediately.