Traditional Middle Eastern Shakshuka with Halloumi and Eggs

Shakshuka is a vibrant, one-pan Middle Eastern dish that’s perfect for breakfast, brunch, or even a quick dinner. Featuring a rich, spiced tomato sauce, perfectly poached eggs, and the salty, chewy goodness of halloumi, it’s a comforting and versatile recipe. Plus, it’s a great way to use up leftover tomato sauce or greens, making it both delicious and sustainable.

Ingredients

• 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 chopped tomatoes (or about 6 whole tomatoes, diced)
• 2 tbsp tomato paste
• 2 tsp paprika
• Salt and pepper, to taste
• 4 eggs
• 200g halloumi, sliced
• Fresh parsley, diced (optional)
• Chilli powder, to taste (optional)

Method

Step 1: Prepare the Halloumi

1. Grill the halloumi slices until golden and set aside. Alternatively, you can fry the halloumi with the onions, but grilling helps retain its chewy texture.

Step 2: Cook the Base

1. Dry fry the cumin and coriander in a large saucepan over low heat until fragrant (about 2 minutes). Remove from the pan and set aside.
2. Add the oil to the pan and heat on medium. Toss in the chopped onion and red peppers, cooking until the onions are translucent.

Step 3: Add Spices and Tomatoes

1. Stir in the garlic, toasted spices, paprika, and chilli powder (if using). Cook for 1–2 minutes until fragrant.
2. Add the chopped tomatoes and tomato paste, mixing well.
3. Cover with a lid and let simmer for 10 minutes, stirring occasionally.

Step 4: Poach the Eggs

1. Stir the grilled halloumi into the sauce.
2. Make 4 shallow wells in the tomato mixture and crack an egg into each well.
3. Lower the heat, cover the pan, and let the eggs poach for 5–10 minutes. The whites should be set while the yolks remain slightly runny.
4. If the eggs are not cooking through, place the pan under a grill to finish them.

Step 5: Serve

1. Sprinkle with fresh parsley and serve directly from the pan.
2. Pair with crusty bread or pita to soak up the delicious sauce.

Why You’ll Love This Recipe

• One-Pan Wonder: Minimal washing up for maximum flavour.
• Customisable: Add greens like kale or spinach for extra nutrition.
• Versatile: Perfect for any meal and can be adapted with different spices or toppings.

Tips for Success

• Eggs: Keep an eye on the eggs while poaching to achieve your desired consistency.
• Spices: Adjust the amount of chilli powder to suit your heat preference.
• Greens: Add sturdy greens like kale with the peppers or delicate greens like spinach near the end.

Serving Suggestions

• Serve with crusty bread, flatbreads, or pita for dipping.
• Pair with a fresh green salad or yoghurt for a complete meal.
• Garnish with extra parsley or a squeeze of lemon for a bright finish.

Conclusion

This shakshuka recipe combines the best of bold Middle Eastern flavours with the creamy indulgence of halloumi and perfectly poached eggs. Whether you’re hosting brunch or whipping up a quick dinner, this dish is sure to impress. Give it a try and enjoy the simplicity and warmth of this classic one-pan recipe.