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easy shakshuka crispy halloumi recipe

Shakshuka With Crispy Halloumi


  • 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

Keywords: Shakshuka With Crispy Halloumi

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