Looking for a tasty breakfast or brunch? You have to try this Halloumi Shakshuka recipe! It's packed with flavor, and the grilled halloumi cheese is amazing. It's a dish you'll fall in love with!
Shakshuka is a traditional dish from North Africa and the Middle East. It usually has poached eggs in a spicy tomato sauce. This version adds halloumi cheese for extra flavor and texture.
This recipe is perfect for weekend brunches and family gatherings since 1 pan can feed up to 6 people! The spiced tomato sauce with grilled halloumi cheese is so tasty. Perfect for starting the day right!
Ingredients
The ingredients in this Halloumi Shakshuka recipe are tasty and healthy.
Olive Oil: This is the base of our dish, used to sauté the vegetables and enhance the flavors.
Onion: Onion adds a sweet and slightly sharp flavor to the shakshuka. It's packed with antioxidants and vitamins.
Red Bell Pepper: Red bell peppers are sweet and full of vitamin C, which boosts your immune system. They also add a lovely color to the dish.
Garlic: Garlic provides a strong, aromatic flavor that's essential in shakshuka. It's also known for its health benefits, such as boosting the immune system. Fresh garlic is best, but garlic powder can be used in a pinch.
Ground Cumin: This spice adds a warm, earthy flavor to the dish. It's a staple in Middle Eastern and North African cooking.
Ground Paprika: Paprika gives a sweet and slightly smoky flavor, adding to the overall taste of the spiced tomato sauce.
Diced Tomatoes: Canned diced tomatoes are convenient and perfect for creating the tomato mixture.
Tomato Paste: Tomato paste thickens the sauce and intensifies the tomato flavor.
Salt and Black Pepper: basic seasonings, use them to taste.
Eggs: Eggs are the main protein in shakshuka. They are rich in vitamins and minerals, especially vitamin B12 and choline, which are good for brain health.
Halloumi Cheese: Halloumi is a firm, salty cheese that becomes deliciously crispy when grilled. It's a great source of protein, too!
Fresh parsley: for garnish.
See recipe card for quantities.
Instructions
1. In a large pan, heat the tablespoon of olive oil over medium heat. Add the chopped onion and red bell pepper. Sauté for about 5 minutes until the veggies become soft and tender.
2. Stir in the minced garlic, ground cumin, paprika, and cayenne pepper. Cook for another minute.
3. Pour in the diced tomatoes and tomato paste. Stir well to combine. Season with salt and black pepper. Let the tomato mixture simmer over medium-low heat for 10-15 minutes until it thickens a bit.
4. While the sauce is simmering, heat a separate non-stick pan over medium-high heat. Add the slices of halloumi and cook until golden brown on both sides, about 2-3 minutes per side. Remove from the pan and set aside.
5. Make small wells in the tomato mixture with the back of a spoon. Crack the eggs into the wells. Cover the skillet and cook over low heat until the eggs are done to your liking, about 5-10 minutes.
6. Once the eggs are cooked, arrange the grilled halloumi slices around the eggs.
Hint: crack the eggs into a separate bowl first. This way, you can avoid getting any shells in your shakshuka and can easily pour the eggs into the tomato mixture wells.
Variations
Add more vegetables to boost the nutritional value and add different textures and flavors. You can include:
- Cherry Tomatoes: Halve them and toss them in with the other vegetables for a burst of sweetness.
- Spinach: Stir in a couple of handfuls of fresh spinach towards the end of cooking. It will wilt quickly and add a nice green color and extra nutrients.
- Zucchini: Thinly slice or dice zucchini and sauté with the bell peppers and onions.
If you love a kick, make your shakshuka spicier:
- Fresh Chili Peppers: Add finely chopped fresh chili peppers (such as jalapeños or red chilies) along with the garlic.
- Hot Sauce: Drizzle your favorite hot sauce over the finished dish for an extra layer of heat.
- Extra Cayenne Pepper: Increase the amount of cayenne pepper in the recipe or add some crushed red pepper flakes.
For a heartier meal, add some meat:
- Chorizo: Slice or crumble chorizo sausage and cook it with the onions and bell peppers. Its spices and fats will infuse the sauce with extra flavor.
- Ground Beef or Lamb: Brown ground beef or lamb in the pan before adding the vegetables. Season with a bit of salt and black pepper.
- Chicken: Add shredded or diced cooked chicken towards the end of the cooking process for added protein.
Equipment
Cast iron pan or large skillet
Non-stick pan
Spatula
Chopping board and knife
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.
Top tip
Be sure to grill the halloumi cheese until it's golden brown to add a delicious crispy texture that complements the soft eggs and savory sauce.
FAQ
Yes, you can prepare the spiced tomato sauce in advance and store it in the fridge for up to 3 days. When you're ready to serve, reheat the sauce, then add the eggs and grilled halloumi.
If you don't have halloumi, you can use feta cheese for a different flavor and texture. Another option is paneer, which has a similar firm texture.
Yes, you can freeze the tomato sauce without the eggs and halloumi. Store the sauce in an airtight container for up to 3 months. When ready to eat, thaw and reheat the sauce, then add fresh eggs and halloumi.
Related
Looking for other recipes like this? Try these:
Halloumi Shakshuka Recipe
This Halloumi Shakshuka recipe is a delicious Middle Eastern dish with spiced tomato sauce, eggs, and grilled halloumi cheese. Perfect for any meal!
- Prep Time: 5
- Cook Time: 25
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Breakfast
- Method: Poaching
- Cuisine: Middle Eastern
Ingredients
- 1 tablespoon of olive oil
- 1 onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- ¼ teaspoon cayenne pepper (optional)
- 1 can (14 oz) diced tomatoes
- ¼ cup tomato paste
- Salt and black pepper to taste
- 4 large eggs (can use up to 6!)
- 1 block halloumi cheese (7-8 ounces or 200g), sliced into ⅓-inch (1 cm) slices
- Fresh parsley, chopped (for garnish)
Instructions
Cook the vegetables:
In a large pan, heat the tablespoon of olive oil over medium heat. Add the chopped onion and red bell pepper. Sauté for about 5 minutes until the veggies become soft and tender.
Add Garlic and Spices:
Stir in the minced garlic, ground cumin, paprika, and cayenne pepper. Cook for another minute.
Add Tomatoes:
Pour in the diced tomatoes and tomato paste. Stir well to combine. Season with salt and black pepper. Let the tomato mixture simmer over medium-low heat for 10 minutes until it thickens a bit.
Prepare the Halloumi:
While the sauce is simmering, heat a separate non-stick pan over medium-high heat. Add the slices of halloumi and cook until golden brown on both sides, about 2-3 minutes per side. Remove from the pan and set aside.
Create Wells for the Eggs:
Make small wells in the tomato mixture with the back of a spoon. Crack the eggs into the wells. Cover the skillet and cook over low heat until the eggs are done to your liking, about 5-10 minutes.
Garnish and Serve:
Once the eggs are cooked, arrange the grilled halloumi slices around the eggs, sprinkle chopped parsley over the top and serve!
Nutrition
- Serving Size:
- Calories: 363
- Sugar: 7.9 g
- Sodium: 1437.2 mg
- Fat: 24.7 g
- Carbohydrates: 15.5 g
- Protein: 21.4 g
- Cholesterol: 229.6 mg
Jana says
I loove this for breakfast!