Shakshuka With Halloumi
Shakshuka is a delicious traditional Middle Eastern breakfast. I have loved it ever since I discovered it and find it’s a great way to use up any leftover tomato sauce and/or greens that are lying around. This recipe serves four people, or two if you are very hungry and want two eggs each. If using extra green veggies throw them in with the onions and peppers if they are tougher like kale, or with the halloumi near the end if they are soft like spinach. Infinite variations of this dish exist and they're all great, not least because you only have to wash up one pan at the end. Try with spices like turmeric, cardamom and ginger, or with a squeeze of lemon or lime, or with anything else you can think of.
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3 tbsp vegetable or olive oil
- 1 large white onion (or 2 small), finely chopped
- 2 red peppers finely chopped
- 4 garlic cloves, finely chopped
- 2 cans of chopped tomatoes (or about 6 whole tomatoes)
- 2 tbsp tomato paste
- 2 tsp paprika
- Salt and pepper
- 4 eggs
- 200g halloumi, sliced.
- Fresh diced parsley and chilli powder (optional)
First grill the halloumi and leave on the side to add later on. Alternatively, throw it in with the onions however I find that it can lose its good chewy texture if kept in the pan throughout.
Dry fry the cumin and coriander in a large saucepan on a low heat for a couple of minutes or until fragrant. Then remove it and add the oil (don’t worry if some spice sticks to the pan it will only add flavour), turn up to a medium heat and once hot add the onion and red peppers.
After a few minutes or once the onions have started to turn translucent add the garlic and the cumin, coriander, paprika and chilli powder if using. After a minute or two add the tomatoes and the tomato paste.
Keep a lid on, stir occasionally and cook for about 10 minutes. Then add the halloumi and stir. Now make 4 shallow wells in the sauce with a spoon or spatula and crack an egg into each one. Turn the heat down low and put a lid on the pan. Leave the lid on for 5-10 minutes and then check the eggs are poached throughout (ideally still runny in the middle). If the eggs are still translucent on top and you are worried about the bottom of the dish burning it can be helpful to heat up the grill and put the whole pan underneath to finish off the eggs.
Add the parsley if using and serve delicately.