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.
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.
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.
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.