Description
A flavorful Shakshuka recipe featuring halloumi cheese, where eggs are poached in a spicy harissa tomato sauce, complemented by pan-fried halloumi slices and served with grilled challah bread for a satisfying meal.
Ingredients
Scale
Main 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
Instructions
- Fry the Halloumi: Cut the halloumi into ½ inch (1 cm) slices. Heat a large oven-safe skillet over medium heat and add the olive oil. Once hot, add the halloumi slices and fry for about 1 minute on each side until golden brown. Remove the halloumi pieces with tongs and set aside on a plate.
- Sauté the Onion: Preheat your oven to 375°F (190ºC). Return the same pan with the oil to medium heat. Add the diced yellow onion and cook, stirring occasionally, until soft and translucent, about 6 minutes.
- Add Garlic and Spices: Add the thinly sliced garlic cloves and cook until fragrant, approximately 30 seconds. Stir in the ground cumin and paprika and cook for another minute to release their flavors.
- Simmer the Tomato Sauce: Add the coarsely chopped whole plum tomatoes with their juices and the harissa paste. Season with kosher salt and freshly ground black pepper to taste. Let the sauce simmer gently until it thickens slightly, about 15 minutes.
- Poach the Eggs: Create little wells in the thickened tomato sauce. Crack the eggs into these wells in the skillet. Transfer the skillet to the preheated oven and bake until the eggs are just set, about 8 to 10 minutes.
- Add Halloumi and Garnish: While the eggs bake, break the fried halloumi into bite-size pieces. Once the eggs are set, remove the skillet from the oven and scatter the halloumi pieces over the shakshuka. Top with chopped cilantro and sliced green onions.
- Serve: Serve the shakshuka immediately alongside sliced and grilled challah bread for dipping.
Notes
- Eggs are gently poached in a harissa-spiced tomato sauce, lending the dish a rich and vibrant flavor.
- Pan-fried halloumi adds a salty, creamy element that pairs perfectly with the spicy sauce.
- Grilled challah bread provides a slightly sweet and eggy accompaniment, perfect for soaking up the sauce.
- Adjust the amount of harissa to your preferred spice level.
- Use an oven-safe skillet to easily transfer the dish from stovetop to oven.
- This recipe serves 4 people and makes a great brunch or dinner option.
Nutrition
- Serving Size: 1 serving
- Calories: 288 kcal
- Sugar: 3 g
- Sodium: 522 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.02 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 205 mg
