Piperade Basquaise with Halloumi

If you’re looking for a one-pan dish to use capsicums and tomatoes, this Piperade Basquaise with Halloumi takes a classic French Basque pepper dish and adds golden baked halloumi for a simple, yet more substantial dish.

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Course: Brunch, Mains, Side Dish, Vegetables, Vegetarian

Cuisine: French

Diet: capsicum, espelette pepper, halloumi, red onion, tomatoes

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: with toppings and bread

Author: Eff | Food Daydreaming

Equipment

Ingredients

1 tablespoon olive oil
1 small red onion
2 red capsicums
1 yellow capsicum
2 tomatoes
2 garlic cloves
1 teaspoon thyme leaves, picked
1 teaspoons espelette pepper
2 bay leaves
400 g chopped canned tomatoes
180 g halloumi
Fresh parsley, for garnish
Hard boiled or jammy eggs and bread to serve, optional

Instructions

To make the Piperade Basquaise with Halloumi, start by slicing the red onion into thin, half moon rounds, the capsicum into long, thin strips, the fresh tomato into a small dice and the garlic into thin slices.
Heat the olive oil in a large ovenproof saute pan over medium heat. Add the red onion and cook for 4-5 minutes, until softened and just translucent. Add the red and yellow capsicum and cook for 8-10 minutes, stirring occasionally, until starting to soften.
1 tablespoon olive oil, 1 small red onion, 2 red capsicums, 1 yellow capsicum
Preheat the oven to 190°C.
Add the fresh tomatoes, garlic, thyme, Espelette pepper and bay leaves. Stir to combine and cook for 6-7 minutes, stirring occasionally, until the tomatoes begin to break down.
2 tomatoes, 2 garlic cloves, 1 teaspoon thyme leaves, 1 teaspoons espelette pepper, 2 bay leaves
Add the canned tomatoes and stir well. Reduce the heat to medium-low and continue cooking for 8-10 minutes, or until the sauce is gently bubbling and starting to thicken.
400 g chopped canned tomatoes
Slice the halloumi into thick pieces. Using a sharp knife, cut each piece hasselback-style by making thin, evenly spaced slices across the top, stopping just before you cut all the way through so the base stays intact.
180 g halloumi
Nestle the hasselback halloumi slices into the capsicum and tomato sauce. Transfer to the oven and bake for 15-20 minutes, or until the halloumi is golden and softened and the sauce has thickened further.
If serving with boiled or jammy eggs and toast, prepare them while the piperade is in the oven so everything is ready to serve together
Remove the piperade from the oven. Scatter over the parsley and serve with eggs and buttered toast.
Fresh parsley, Hard boiled or jammy eggs and bread to serve

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