Search
Close this search box.

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! 

easy shakshuka crispy halloumi recipe

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!

easy shakshuka crispy halloumi recipe

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 

 

easy shakshuka crispy halloumi recipe
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
easy shakshuka crispy halloumi recipe

Shakshuka With Crispy Halloumi


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Jess Bunn
  • Total Time: 45
  • Yield: 4-6 Servings
  • Diet: Vegetarian

Description

1 pan, 10 ingredients, 15 minutes active cook time


Ingredients

Units
  • 1 large onion, peeled and thinly sliced
  • 1 large red pepper, seeds removed and thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/21 tsp chilli of choice (fresh/dried)
  • 1 tin tomatoes (or two cups, fresh, diced)
  • 6 eggs
  • coriander, to garnish
  • 320g halloumi, cut into cubes (optional)
  • oil, salt and pepper as required

Instructions

  1. Place an oven-safe pan over medium-high heat.
  2. Add a swirl of olive oil, and once the pan is hot, add the halloumi cubes. Fry the halloumi cubes on all sides until evenly golden brown. Remove the halloumi and set them aside for later, reserving the oil in the pan.
  3. Prepare the peppers and onions as directed, then tip them into the pan used for the halloumi. Lower the heat to medium. Cover the pan and cook the onion pepper mixture for about 15- minutes, stirring occasionally, until they are lightly caramelized, gooey and jammy.
  4. Add the garlic and spices, and cook for a minute or two more.
  5. Heat the oven to 180C.
  6. Add the tomatoes, and simmer for 10-15 minutes with the lid off  (simmer for up to 30minutes if you have the time, as tinned tomatoes love a low and slow cook). Add a little water if the mixture reduces too quickly and starts to stick.
  7. Once the sauce has thickened to the point you can make little “wells” in the tomato sauce that hold their shape, you are ready to add the eggs. Before proceeding, season the tomato sauce with salt and pepper.
  8. Crack one egg into a small bowl. Make a well in the tomato sauce and slide the cracked egg in. Repeat until all the eggs are used up.
  9. Transfer the dish to the oven with the lid on and bake for 7-10 minutes (depending on how you like your eggs), until the eggs have cooked to your preference.
  10. Scatter over the halloumi, if using, and garnish with coriander. Serve immediately with crusty bread.
  • Prep Time: 5 Minutes
  • Cook Time: 40
  • Category: Breakfast
  • Method: Bake
  • Cuisine: Middle-Eastern

Nutrition

  • Serving Size: 1
  • Calories: 186.34kcal
  • Sugar: 7.58g
  • Sodium: 477.81mg
  • Fat: 10.4g
  • Saturated Fat: 2.63g
  • Unsaturated Fat: 6.9g
  • Trans Fat: 0.03g
  • Carbohydrates: 13.95g
  • Fiber: 3.34g
  • Protein: 10.94g
  • Cholesterol: 245.52mg
Share this recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Join the Cartel

Indulge in mouthwatering recipes, secret ingredients, and expert cooking tips straight from our culinary masterminds.