Vegetarian halloumi shakshuka
Vegetarian halloumi shakshuka with diced tomatoes, halloumi and eggs. An Israeli breakfast that also works really well for a warm evening meal.
At a glance
- Serves 2
- Prep time: 10 min
- Cooking time: 20 min
- Total time: 30 min
- Calories: 420 kcal per serving
- Protein: 28 g
- Fat: 28 g
- Carbs: 12 g
Ingredients
- 400g tomatoes
- 1 pepper
- 1 onion
- 1 tbsp olive oil
- 4 organic eggs
- 150g halloumi
- 1 tbsp cumin
Method
You’ll need: frying pan · chopping board · knife
- Cut the onion and red pepper into small dice and fry both in a large, deep frying pan with a little oil until soft.
- Sprinkle the cumin over, add the tomatoes and let the sauce simmer for 10 min.
- Cut the halloumi into rough pieces and press them deep into the simmering sauce so they soften.
- Use a large spoon to make four hollows in the hot sauce, crack the eggs into them and turn the heat right down.
- Cover with a lid and cook the eggs for 8 min, until the egg whites are firm but the egg yolks are still runny inside.
Good to know
Shakshuka is known worldwide as a breakfast, but thanks to the hearty cheese it works just as well as a satisfying hot dinner.
Swaps
Halloumi → feta (if you don't like squeaky cheese – though feta melts into the tomato sauce much faster).
Cooking tips
Always keep the lid on the pan while the eggs cook. The hot steam seals the surface of the yolks with a thin white film.
Storage
Reheated eggs in tomato sauce often turn rubbery. You can make the sauce ahead, but always crack in the eggs fresh.
Allergens
Contains egg and milk. Completely nut-free and gluten-free. Runny egg: in pregnancy, cook the eggs until the yolks are firm.
