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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