Haloumi shakshuka

Haloumi shakshouka


  • 2 eggs
  • ½ diced red capsicum
  • ¼ diced brown onion
  • ¼ large red chilli (deseeded if preferred)
  • 420g tinned tomatoes
  • 100g diced halloumi
  • 1 tbsp. extra virgin olive oil
  • Parsley to garnish


  • Heat the oil in a hot pan
  • Add onion, halloumi and chilli and sauté until onions are soft and translucent and halloumi is golden brown
  • Add the capsicum followed by the passata and cook for 3 minutes
  • Once simmering, add the eggs and cook for 10 minutes or until eggs are cooked to your liking
  • Garnish with parsley and serve with grainy toast

Preparation and cooking time: 20 minutes. Serves 2.


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