Name: Shakshuka with Halloumi and Grilled Challah Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 3 tablespoons extra-virgin olive oil; 4 ounces halloumi cheese; 1 cup diced yellow onion; 3 garlic cloves, thinly sliced; 1 teaspoon ground cumin; ½ teaspoon paprika; 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped; 2 tablespoons harissa (additional to taste, prefer Mina Harissa); Kosher salt, as needed; Freshly ground black pepper, as needed; 5 large eggs; 1 tablespoon chopped cilantro; 1 medium green onion, thinly sliced; Sliced and grilled challah bread, for serving

If you’re looking for a breakfast or brunch dish that’s bursting with flavor and just a little bit special, you absolutely have to try my Shakshuka with Halloumi and Grilled Challah Recipe. This dish has everything I love: rich, spiced tomato sauce, perfectly poached eggs, salty fried halloumi, and fluffy grilled challah bread to soak it all up. Trust me, once you make this, it’ll quickly become one of your go-to favorites for cozy mornings or even a relaxed dinner.

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Why You’ll Love This Recipe

Flavor Explosion: The combination of harissa-spiced tomato sauce with crispy halloumi gives this shakshuka incredible layers of taste.
Comfort Food with a Twist: I love how the grilled challah adds a sweet and eggy nuance that’s so perfect for dipping.
Easy to Make: You don’t need fancy ingredients — just simple pantry staples and a little patience for a fancy end result.
Crowd-Pleaser: My family goes crazy for this, and it’s impressive enough to serve guests without stress.

This close-up image shows a metal pan filled with a rich red tomato sauce mixed with chunky bits of browned meat or vegetables. On top of the sauce, there are five sunny-side-up eggs with bright yellow yolks and cooked white edges, partially submerged in the sauce. The sauce has a thick, textured look with small bubbles on the surface, giving it a warm, hearty feel. The pan rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

All the ingredients in this Shakshuka with Halloumi and Grilled Challah Recipe pair beautifully to create bold, fresh flavors. Each one plays a role, so choosing good quality halloumi and ripe tomatoes really makes a difference. Here’s what you’ll want to have on hand.

Extra-virgin olive oil: I always use a good, fruity olive oil to get that rich, silky base.
Halloumi cheese: This salty, squeaky cheese crisps up so beautifully when fried—don’t skip this step!
Yellow onion: Adds sweetness and depth when softened; I dice it finely for even cooking.
Garlic cloves: Thin slices give that gentle garlicky aroma without overpowering.
Ground cumin: This warm spice is essential for authentic shakshuka flavor.
Paprika: I use smoked paprika for a subtle smokiness but sweet paprika works too.
Whole plum tomatoes with juices: Canned tomatoes work great here — just chop them coarsely.
Harissa: This chili paste adds heat and complexity; I like Mina Harissa for its balanced spice.
Kosher salt and freshly ground black pepper: Season thoughtfully to balance the flavors.
Large eggs: The star of the dish. Fresh eggs make all the difference when poaching in the sauce.
Chopped cilantro: For a fresh, herbal finish that lifts the dish.
Green onion: Thinly sliced for a mild crunch and color contrast.
Challah bread: Slice and grill for that perfect buttery, eggy accompaniment.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’ve played around with this Shakshuka with Halloumi and Grilled Challah Recipe a bit over time, and you can easily make it your own by tweaking some elements depending on what you’ve got or your mood.

Make it extra spicy: I once doubled the harissa and added a pinch of cayenne; it brought a fabulous fiery kick my whole family loved.
Veggie boost: Sometimes I throw in chopped bell peppers or spinach to add greens and texture without messing up the classic flavor.
Dairy-free option: Swap the halloumi for firm tofu or leave it out altogether—you’ll still get a hearty shakshuka, just less salty.
Different breads: Can’t find challah? Pita or naan bread toasted on the grill works wonderfully well for dipping.

How to Make Shakshuka with Halloumi and Grilled Challah Recipe

Step 1: Fry the Halloumi to Golden Perfection

Start by slicing the halloumi into half-inch pieces. Heat your skillet over medium, add the olive oil, then carefully add the halloumi slices. They fry up so fast—about 1 minute per side until you see that gorgeous golden crust. Don’t rush this step; the contrast of crispy edges and salty soft cheese is what makes this dish unforgettable. Once fried, remove them with tongs and set aside.

Step 2: Build the Flavorful Tomato Sauce

Using the same skillet, on medium heat add the diced onions and cook, stirring occasionally, until they’re soft and translucent—about 6 minutes. This slow softening brings natural sweetness that balances the spices.

Next, toss in the sliced garlic and fry just until fragrant, roughly 30 seconds (don’t let it burn!). Then stir in ground cumin and paprika, cooking for another minute to toast the spices lightly and release their aroma.

Now, add your coarsely chopped canned tomatoes with their juices and the harissa. Season with salt and pepper to your taste. Let the sauce simmer gently, stirring occasionally, until it thickens slightly, about 15 minutes. This slow simmer deepens the flavors and gives you that perfect sauce texture.

Step 3: Poach the Eggs in the Sauce

Once the sauce is ready, use the back of a spoon to make little wells for the eggs. Carefully crack an egg into each well, trying to keep the yolks intact. This part is fun because you get to see the bright whites slowly set in the spicy sauce.

Pop the skillet into a preheated 375°F (190ºC) oven and bake for 8 to 10 minutes, or until the eggs are just set but still nice and runny if you like it that way. This step is where magic happens—you get creamy eggs infused with all those balanced tomato and spice flavors.

Step 4: Finish with Halloumi and Fresh Greens

While the eggs finish cooking, break the fried halloumi into bite-sized pieces. Once the eggs are set, scatter the halloumi over the dish along with chopped cilantro and sliced green onion. This fresh finish adds color and brightness that contrast beautifully with the rich sauce and cheese.

Serve immediately alongside your grilled challah bread, which you’ll use to scoop up every last bit of saucy goodness.

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Pro Tips for Making Shakshuka with Halloumi and Grilled Challah Recipe

Use an Oven-Safe Skillet: I made the mistake of using a non-ovenproof pan once—it’s easier and safer to finish in the oven with a cast iron or oven-safe skillet.
Don’t Overcrowd the Halloumi: Fry slices in batches if needed so they brown nicely instead of steaming.
Simmer the Sauce Slowly: Taking the time to let the sauce thicken develops deeper flavors and prevents watery shakshuka.
Keep an Eye on the Eggs: Oven times can vary; check early to avoid overcooked eggs—you want tender whites with soft yolks!

How to Serve Shakshuka with Halloumi and Grilled Challah Recipe

A white pan holds a dish with three main visible layers: the bottom layer is a chunky red tomato-based sauce mixed with some green herbs and small bits of cheese or tofu; on top, there is a bright yellow sunny-side-up egg with a smooth white surrounding the yolk. The egg is garnished with green onion slices and small cilantro leaves. At the back of the pan, two pieces of toasted white bread with dark grill marks lean against the edge, showing a soft inside and slightly crispy outside. The pan rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top my shakshuka with a generous sprinkle of fresh cilantro and thinly sliced green onions. The herbs add a bright freshness that balances the richness. Sometimes, I add a dollop of Greek yogurt or a few dashes of extra harissa for heat—both seriously elevate the dish.

Side Dishes

Serving this with grilled challah bread is non-negotiable for me. The chewy, slightly sweet bread soaks up every drop of that luscious sauce and runny egg. You can also add a side of simple cucumber and tomato salad for a refreshing crunch to cut through the richness.

Creative Ways to Present

For special occasions, I like to serve the shakshuka in individual small cast iron skillets or colorful ramekins. It feels so festive and everyone gets their own perfectly cooked eggs and sauce. A sprinkle of toasted pine nuts or a drizzle of good olive oil adds a lovely finishing touch when you want to impress.

Make Ahead and Storage

Storing Leftovers

I usually store leftover shakshuka sauce separately from the eggs and halloumi if possible. That way, the sauce stays fresh for a couple of days in the fridge. If it’s all mixed, it can be a bit soggy—but still tasty—so I recommend reheating gently.

Freezing

Freezing the sauce without eggs or cheese works best. I freeze it in airtight containers and thaw it overnight in the fridge. The texture and flavor hold up well, which makes it easy for a quick meal later.

Reheating

When reheating, gently warm the sauce in a skillet on low heat to maintain that lovely thick texture. Add fresh eggs and cover with a lid to poach them in the heated sauce for a few minutes. I usually pan-fry or quickly grill fresh halloumi for the best results rather than reheating the cheese.

FAQs

Can I make Shakshuka with Halloumi and Grilled Challah Recipe vegetarian?

Yes! This recipe is naturally vegetarian since it doesn’t include any meat. The halloumi cheese adds a wonderful salty, savory element that complements the eggs and spicy tomato sauce perfectly.
What can I substitute for halloumi in this shakshuka?

If you can’t find halloumi, a firm cheese like paneer or even firm tofu can work. The key is to choose something that holds its shape when fried and offers a bit of saltiness to balance the sauce.
How spicy is this recipe?

It has a mild to moderate heat from the harissa, but you can adjust the amount to make it spicier or milder depending on your preference. Starting with 2 tablespoons is a good baseline.
Can I prepare the shakshuka sauce ahead of time?

Absolutely! You can make the tomato sauce a day ahead, store it in the fridge, and then simply add eggs and halloumi when you’re ready to serve for a quick meal.

Final Thoughts

I absolutely love how this Shakshuka with Halloumi and Grilled Challah Recipe comes together. It feels like a comforting hug on a plate but is bright and fresh enough to enjoy any time of day. When I first made it, I was amazed at how simple ingredients transformed into a dish that everyone at the table wanted more of. I’d recommend you try it on a lazy weekend morning or when you want to impress friends without too much fuss. Plus, the ritual of dipping grilled challah into spicy, cheesy, eggy tomato sauce is just pure joy you don’t want to miss.