Shakshuka With Crispy Halloumi
A Middle-Eastern breakfast classic! Our version features a rich spiced tomato sauce, nuggets of golden halloumi and jammy eggs. A restaurant worthy dish in 45 minutes. What are you waiting for? Let’s cook!
Welcome to the Lockdown Chow Down!
Join me (almost) daily as we reconnect with one of life’s most simple pleasures, food! This recipe can be viewed as a cook along on the Culinary Cartel Instagram, by clicking here, or by viewing the “Halloumi Shashuka” highlight on Instagram stories.
Today we are making a Middle Eastern inspired Shakshuka with golden, crispy, nuggets of halloumi. Free range eggs are simmered in a spiced tomato sauce, until perfectly jammy, then loaded up with bronzed chunks of halloumi cheese, and served with charred sourdough dippers.
This simple recipe doubles as both an amazing brunch or breakfast for dinner situation. Bonus? This recipe takes no more than thirty minutes to prepare
The exact origins of Shakshuka are disputed, with some historians arguing that it spread to Spain and the greater Middle East from Ottoman inhabited Turkey, while others credit Morocco and Yemen for it’s invention. Origins aside, I think all of them agree on one thing- its deliciously addictive.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel and #lockdownchowdown on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
Can I make this gluten-free?
This dish is gluten free! Enjoy with some toasted slices of gluten-free bread – delicious!
Can I leave out the halloumi?
The halloumi is what takes this dish from a run of the mill shakshuka, to something special. You can omit it if you are avoiding dairy. Alternatively, omit the halloumi and crumble over a dairy or plant based feta before serving