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–+ servings

Halloumi Shakshuka

A deliciously spiced pan of eggs in a rich tomato sauce, with the addition of fried halloumi. We take a classic easy vegetarian recipe and add a twist or two! If you love Middle Eastern flavors, you will love what we've done with this Shakshuka recipe.
2 large servings (or 4 smaller)
Prep Time: 15 minutes
Cook Time: 15 minutes
5 from 1 rating
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Ingredients

  • 1 red onion, minced
  • 2 red peppers, sliced
  • 4 cloves garlic, crushed
  • 2 tsp cumin seeds
  • 1 Tbsp smoked paprika
  • ¼ tsp allspice
  • 400 g (14 oz) can of chopped tomatoes
  • 4 eggs
  • 6 slices halloumi cheese
  • 1 handful fresh coriander (cilantro), chopped
  • 6-8 mint leaves, chopped
  • 1 Tbsp dukkah
  • pomegranate molasses, for drizzling
  • 0.5 lime, zested and juiced

Instructions 

  • Heat olive oil in a large, deep frying pan or casserole dish and saute the onions and peppers until soft. You can keep the peppers fairly distinct (as I have done in the photos) or cook for a while to get them melty and caramelized. The latter is tastier, but more time consuming. If you find the vegetables are sticking to the pan, deglaze with a little water or red wine.
    1 red onion, 2 red peppers
  • Add the cumin seeds and garlic, and stir through the pan. Add the smoked paprika and allspice.
    4 cloves garlic, 2 tsp cumin seeds, 1 Tbsp smoked paprika, 1/4 tsp allspice
  • Once the spices are mixed in well, add the tomatoes. Bring to a simmer. You can leave to cook for a while (this will allow the flavors to develop more) but if you're in a hurry, feel free to carry on with the recipe without delay.
    400 g can of chopped tomatoes
  • Use a spatula or wooden spoon to push sauce aside and create four wells within the sauce.
  • Crack the eggs inside the well. Cover the pan if you have a lid for it, and let it simmer on a very gentle heat for 5-8 minutes.
    4 eggs
  • Meanwhile, cook the halloumi. Heat oil in another frying pan and fry the halloumi slices until golden on each side, usually 1-2 minutes per side.
    6 slices halloumi cheese
  • The shakshuka is ready once the eggs are cooked. The best way to test this is to gently press on the egg whites with a spatula, and once they are firm and set, you're good to go. Take off the heat straight away because you don't want to overcook the eggs.
  • Arrange the halloumi slices over the shakshuka.
  • Now sprinkle the fresh herbs and dukkah over the top.
    1 handful fresh coriander (cilantro), 6-8 mint leaves, 1 Tbsp dukkah
  • Drizzle a little pomegranate molasses on top of the halloumi slices.
    pomegranate molasses
  • Finish it off with a little zest of lime, and squeeze some juice over the top.
    0.5 lime
  • Serve immediately.

Notes

Add a pinch or two of chili flakes if you'd like some heat in the sauce.
Cuisine: Middle Eastern Inspired
Course: Breakfast, brunch, Dinner
Calories: 479kcal, Carbohydrates: 36g, Protein: 31g, Fat: 26g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.04g, Cholesterol: 327mg, Sodium: 1154mg, Potassium: 1215mg, Fiber: 10g, Sugar: 18g, Vitamin A: 6519IU, Vitamin C: 183mg, Calcium: 815mg, Iron: 7mg