Mediterranean Shakshuka with Grilled Halloumi
Experience the vibrant flavors of the Mediterranean with this delightful Shakshuka recipe. A rich and tangy base of ripe tomatoes, fresh garlic, and smoky paprika is complemented by charred banana peppers, creating the perfect nest for gently poached eggs. Paired with the creamy, salty goodness of grilled halloumi and served on rustic sourdough bread, this dish is ideal for a leisurely brunch or a cozy breakfast. Each bite is a harmonious blend of textures and tastes that will leave you craving more!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Green banana peppers
2 (Charred and diced)
Vine-ripened tomatoes
4 large (Cut into large pieces)
Garlic cloves
3 (Chopped)
Sweet paprika
2 teaspoons (N/A)
Salt
To taste (N/A)
Olive oil
1/3 cup (Divided for sauce and grilling)
Free-range eggs
4 large (Cracked into the pan)
Fresh ground black pepper
To taste (N/A)
Halloumi cheese
300 g (Cut into 4 thick slices)
Sourdough bread
4 slices (Thick slices, toasted)
Instructions
1
Preheat your grill on high heat. Char the green banana peppers until their skins are blackened and blistered, either on the grill or over an open flame. Once charred, place them in a plastic bag or cover them with a tea towel to steam for a few minutes, which will make it easier to peel.
2
Once cooled, peel off the blackened skins, remove the seeds, and chop the peppers into 1 cm thick strips. Set them aside.
3
In a large frying pan, combine the chopped tomatoes, garlic, paprika, salt, and 1/4 cup of olive oil. Cook over medium heat, covered, for about 10 minutes or until the tomatoes begin to soften and collapse.
4
Remove the lid and stir in the chopped banana pepper. Continue to simmer uncovered for another 8-10 minutes, allowing the sauce to thicken as the juices evaporate.
5
Create wells in the thick sauce and crack the eggs into these wells. Season the eggs with fresh ground black pepper, cover the pan, and cook for 3-4 minutes or until the eggs are cooked to your liking, keeping the yolks slightly soft.
6
While the eggs are cooking, heat a char-grill pan over medium heat. Brush the halloumi slices and toasted sourdough bread with the remaining olive oil and grill until the halloumi is golden and slightly softened, and the bread is crispy.
7
To serve, place the toasted bread on plates, generously spoon the shakshuka with the poached eggs on top, and add the grilled halloumi slices on the side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Shakshuka with Grilled Halloumi?
It is a vibrant Mediterranean dish featuring a tangy base of tomatoes, garlic, and smoky paprika with charred banana peppers, topped with poached eggs and served with grilled halloumi and sourdough bread.
How do you prepare the green banana peppers for this recipe?
Char the peppers until skins are blackened, steam them in a bag to loosen the skin, then peel, seed, and chop them into 1 cm thick strips.
How many eggs are used in this Shakshuka recipe?
The recipe calls for 4 large free-range eggs.
What type of cheese is included in this dish?
This recipe includes 300g of halloumi cheese, cut into four thick slices and grilled.
Is this Mediterranean Shakshuka vegetarian?
Yes, this recipe is vegetarian as it consists of vegetables, eggs, cheese, and bread.
How long does it take to cook the tomato sauce base?
The tomatoes cook for 10 minutes covered, followed by another 8-10 minutes uncovered once the peppers are added to thicken the sauce.
What is the best way to serve this dish?
Place toasted sourdough on plates, spoon the shakshuka and poached eggs on top, and serve the grilled halloumi on the side.
Can I use a different type of bread?
While sourdough is recommended for its rustic texture, you can use any thick-crusted bread that toasts well.
How do you cook the eggs in the shakshuka?
Create wells in the thickened sauce, crack the eggs into them, cover the pan, and cook for 3-4 minutes until the whites are set but yolks remain soft.
What spices are needed for the sauce?
The recipe uses sweet paprika, salt, and fresh ground black pepper.
Do I need to peel the tomatoes?
The recipe suggests cutting vine-ripened tomatoes into large pieces; they will soften and collapse into a sauce during cooking without pre-peeling.
How much olive oil is required?
A total of 1/3 cup of olive oil is used, divided between the sauce and for brushing the halloumi and bread.
What should the texture of the halloumi be after grilling?
The halloumi should be golden on the outside and slightly softened.
Can I make this dish for brunch?
Yes, this dish is specifically described as ideal for a leisurely brunch or a cozy breakfast.
What happens if I don't have a grill for the peppers?
You can char the banana peppers over an open flame on a gas stove to achieve the same blackened effect.
Why do I need to cover the pan when cooking tomatoes?
Covering the pan for the first 10 minutes helps the tomatoes soften and collapse more quickly by trapping steam.
Can I use garlic powder instead of fresh garlic?
The recipe calls for 3 chopped garlic cloves for the best flavor, but powder can be used as a substitute if fresh is unavailable.
How do I ensure the egg yolks stay soft?
Watch the eggs closely after the 3-minute mark and remove from heat as soon as the whites are opaque.
Is this dish spicy?
The use of sweet paprika and banana peppers makes it mild and smoky rather than hot, but you can add chili for more heat.
What kind of tomatoes are recommended?
Vine-ripened tomatoes are recommended for their superior flavor and juice content.
How many garlic cloves are in the recipe?
The recipe requires 3 garlic cloves, chopped.
How thick should the halloumi slices be?
The 300g block of halloumi should be cut into 4 thick slices.
Do I need to salt the halloumi?
No, halloumi is naturally salty, so you only need to brush it with olive oil before grilling.
What is the purpose of steaming the charred peppers?
Steaming the peppers in a bag or under a towel makes the blackened skins much easier to peel off.
Can I use canned tomatoes?
While fresh are used here, you can substitute with high-quality canned diced tomatoes if fresh vine-ripened ones aren't available.
Should I toast the bread in a toaster or pan?
The recipe suggests using a char-grill pan with olive oil to get a crispy, grilled texture.
Is the paprika smoked or sweet?
This specific recipe calls for sweet paprika.
Can the sauce be made ahead of time?
Yes, you can prepare the tomato and pepper base in advance and reheat it before cracking the eggs into it.
How do I know when the sauce is thick enough?
The sauce is ready when the liquid has evaporated enough that you can create distinct wells for the eggs.
What does the sourdough add to the dish?
The sourdough provides a rustic, crispy base that perfectly absorbs the juices from the tomato sauce and egg yolks.