Description
Halloumi and Chickpea Shakshuka
This shakshuka is a perfect blend of smoky spices, tender chickpeas, and creamy eggs, all enhanced with the salty goodness of golden halloumi. Shakshuka originates from the Middle East and is often enjoyed as a hearty breakfast or brunch in Israel. This version features flavorful additions like halloumi and chickpeas for a twist, and it’s the ultimate comfort meal to start any day right!
125g halloumi, cubed
1 onion, chopped
2 garlic cloves, grated
3 tbsp olive oil
1 red pepper, sliced
200g chickpeas, drained
1 tsp smoked paprika
1 tsp cumin
½ tsp mild chili powder
400g tinned tomatoes
1 pinch sugar
4 eggs
Salt & pepper
Directions:
1. Fry halloumi until golden, set aside.
2. Cook onion, garlic, add pepper, chickpeas, spices. Add tomatoes & sugar, simmer.
3. Crack eggs, cook till set, sprinkle halloumi, serve!
Prep Time: 25 mins
Kcal: 450 per serving
Step-by-Step Guide
1. Heat 1 tablespoon of olive oil in a large, deep skillet or frying pan over medium-high heat. Add the cubed halloumi and fry for 2-3 minutes until golden on all sides. Remove with a slotted spoon and set aside on a plate.
2. In the same pan, add the remaining 2 tablespoons of oil. Reduce heat to medium, add the chopped onion, and cook for 5 minutes until soft. Add the grated garlic and cook for another minute until fragrant.
3. Add the sliced red pepper and drained chickpeas to the pan. Stir in the smoked paprika, cumin, and chili powder, coating everything evenly. Cook for 3-4 minutes to toast the spices.
4. Pour in the tinned tomatoes and add a pinch of sugar, salt, and pepper. Stir well, breaking up the tomatoes with your spoon. Bring to a simmer, then reduce heat and let it bubble gently for 10-12 minutes until the sauce has thickened.
5. Using the back of a spoon, create four small wells in the sauce. Crack an egg into each well. Cover the pan with a lid and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny.
6. Uncover the pan and sprinkle the fried halloumi over the top. Remove from heat and serve immediately.
Serving Suggestions
This shakshuka is best served directly from the pan. Provide crusty bread, warm pita, or toasted sourdough on the side for dipping into the rich sauce and runny yolks. For a fresh contrast, top with chopped cilantro or parsley and a dollop of creamy Greek yogurt or labneh. A simple side salad of cucumber and tomato completes the meal.
How-to Summary
Quickly fry halloumi until golden and set aside. In the same pan, sauté onion and garlic, then add pepper, chickpeas, and spices. Stir in tomatoes and simmer to thicken the base. Create wells for the eggs, cover to cook them to your liking, then top with the reserved halloumi before serving.
Frequently Asked Questions
Can I make this shakshuka ahead of time? You can prepare the spiced tomato and chickpea base up to 2 days ahead. Reheat it in a pan before creating wells and adding the fresh eggs and halloumi to finish.
What can I use instead of halloumi? Feta cheese is a good substitute for a tangy, salty note, though it won’t fry up the same. Add it crumbled at the end with the eggs.
How do I get perfectly runny egg yolks? The key is covering the pan. Check after 5 minutes of covered cooking. The eggs will continue to cook slightly from residual heat once off the stove.
Is this recipe suitable for meal prep? Yes, but cook and add the eggs fresh when ready to eat. The base and fried halloumi store well separately for quick assembly.
Can I add other vegetables? Absolutely. Spinach, kale, zucchini, or mushrooms are excellent additions. Sauté tougher veggies with the peppers.
Common Mistakes to Avoid
Avoid overcrowding the pan when frying the halloumi, as it will steam instead of browning. Do not skip simmering the tomato base; this step is crucial for developing depth of flavor and thickening the sauce. Finally, resist the urge to stir the eggs once they’re cracked into the wells, as this will break the yolks and muddy the dish.
Conclusion
This Halloumi and Chickpea Shakshuka transforms simple ingredients into a spectacular, flavor-packed meal. The combination of smoky spices, hearty chickpeas, runny eggs, and salty fried cheese is truly irresistible. Perfect for a leisurely weekend brunch or a surprisingly quick weeknight dinner, this one-pan wonder is sure to become a cherished recipe in your rotation.