Halloumi Breakfast Bowl with Roasted Potatoes & Tomatoes and

• servings: RECIPE (serves 1
• total time: 36 minutes

Ingredients

2 cups diced baby gold potatoes

1 cup cherry or grape tomatoes

Olive oil

Bay seasoning

3-4 oz halloumi, cut into 1-inch slices

3 eggs

1 tbsp butter

Handful of sliced red onion/pickled red onions

Roughly chopped parsley and dill, for garnish

Aleppo pepper

Salt & pepper

Directions

Preheat oven to 425 F. Add potatoes and tomatoes to a large baking sheet, keeping them on separate halves. Drizzle a good bit of olive oil on both the potatoes and the tomatoes. Add a few good dashes of bay seasoning to the potatoes and toss. Bake for 25-35 minutes until potatoes are crispy and tomatoes are soft and charred, mixing the potatoes halfway through cooking.

While potatoes and tomatoes are baking, prepare the halloumi. Heat up a drizzle of olive oil in a large skillet on medium heat. Add the halloumi, and fry for 2-3 minutes on each side until halloumi is golden brown. Remove from heat and set aside.

In a medium bowl, whisk together eggs with a pinch of salt and pepper. Add butter to a pan on medium-low heat. Let the butter/oil get warm for a minute or two, and then turn your heat down to low. Add the eggs, and let sit for a minute before moving the eggs around the pan with a spatula. Let sit again for 30 seconds to a minute, and repeat. Repeat this process of moving the eggs around the pan and breaking up the eggs until a soft curdle begins to form. This might take longer than you think! Remove the eggs right before they’re ready, as they will continue to cook for a second after leaving the pan.

While the eggs are cooking, begin to assemble your bowl. Add the potatoes to the bottom, followed by the tomatoes, and halloumi. When the eggs are ready, transfer to the bowl, and top with a little bit of red onion and herbs. Season with aleppo pepper, and enjoy!