Description
Halloumi Egg Shakshuka
Ingredients:
1 tbsp oil
½ yellow onion, diced
2 garlic cloves, minced
200g diced tomatoes (canned)
½ tsp salt
½ tsp ground cumin
½ tsp paprika
½ tsp turmeric
¼ tsp black pepper
4 slices halloumi
1 large egg
Directions:
Preheat oven to 200°C (390°F). In an oven-proof skillet, heat oil over medium-low heat. Add diced onion and cook until softened.
Add minced garlic, salt, cumin, paprika, turmeric, and black pepper. Stir, then add the diced tomatoes. Simmer for about 10 minutes until the sauce thickens.
Meanwhile, grill halloumi slices until lightly charred. Scatter grilled halloumi over the tomato mixture.
Crack the egg into the skillet on top of the tomato and halloumi mixture. Transfer to the oven and bake for 5 minutes, or until the egg white is set but yolk remains runny.
Serve hot with grilled crusty bread or pita. Garnish with fresh herbs or olives, if desired.
Prep Time: 20 mins
Kcal: 290 per serving | Servings: 1
Step-by-Step Guide
1. Preheat your oven to 200°C (390°F). This ensures it’s ready for the final cooking stage. 2. In a small oven-proof skillet, heat 1 tbsp of oil over medium-low heat. Add the diced onion and cook for 5-7 minutes until soft and translucent. 3. Add the minced garlic and all spices (salt, cumin, paprika, turmeric, black pepper). Stir for 30 seconds until fragrant. 4. Pour in the diced tomatoes. Stir to combine, then let the sauce simmer for 10 minutes, stirring occasionally, until it thickens. 5. While the sauce simmers, grill or pan-fry the halloumi slices for 1-2 minutes per side until golden with char marks. 6. Nestle the grilled halloumi pieces into the thickened tomato sauce. 7. Create a small well in the center of the mixture and carefully crack the egg into it. 8. Immediately transfer the skillet to the preheated oven. Bake for 5-7 minutes, or until the egg white is set but the yolk is still runny.
Serving Suggestions
This dish is best served immediately, straight from the skillet. For a complete meal, pair it with grilled crusty bread or warm pita for dipping. A simple side salad of cucumber, tomato, and red onion with a lemon-olive oil dressing balances the richness. For garnish, fresh chopped parsley, cilantro, or a sprinkle of za’atar add color and freshness. A side of olives or a dollop of Greek yogurt also complements the flavors beautifully.
How-to Summary
In summary, Halloumi Egg Shakshuka is a quick, one-pan meal. Sauté onion, then garlic and spices. Add tomatoes and simmer into a thick sauce. Grill halloumi separately and add it to the sauce. Crack an egg into the center and bake in a 200°C oven for 5-7 minutes until the egg is set to your liking. Serve hot.
Frequently Asked Questions
Can I make this dish for multiple people? Absolutely. Simply multiply the ingredients by the number of servings and use a larger oven-proof pan. You may need to add a few extra minutes to the baking time if using more eggs.
My egg overcooks in the oven. What can I do? Oven temperatures vary. Start checking at the 4-minute mark. For a very runny yolk, 5 minutes is often sufficient. You can also bake just until the whites begin to set, then finish with a lid on the stovetop for more control.
Can I use fresh tomatoes instead of canned? Yes, but you’ll need about 2 medium fresh tomatoes, finely diced. The sauce may be less intense and take slightly longer to thicken.
How do I prevent the halloumi from becoming rubbery? Avoid overcooking it. Grill or pan-fry just until golden brown marks appear. It will soften slightly when baked in the sauce but shouldn’t become tough.
Is there a substitute for halloumi? For a similar salty, firm texture, you can use paneer or even thick slices of fried feta. The cooking method remains the same.
Common Mistakes to Avoid
- Using a skillet that is not oven-proof. Always check the handle’s material before transferring to the oven.
- Overcooking the egg. The goal is a runny yolk; remember it will continue to cook slightly after removal from the oven.
- Adding raw halloumi directly to the sauce. Pre-grilling is essential for texture and flavor.
- Rushing the tomato simmering step. Letting the sauce thickens properly is key to a rich, cohesive dish.
- Not tasting the sauce before adding the egg. Adjust seasoning at the simmering stage.
Conclusion
This Halloumi Egg Shakshuka is a fantastic fusion dish that combines the classic flavors of shakshuka with the salty, griddled goodness of halloumi cheese. It’s surprisingly simple to make, requiring just one pan and about 20 minutes of active time. The result is a visually impressive, protein-packed meal perfect for any time of day. By following the detailed steps and avoiding common pitfalls, you can consistently create a restaurant-quality breakfast or dinner right at home.