eCook Meal
Halloumi Shakshuka
with lentils, toasted baguette rounds & fresh coriander
A shakshuka base made from rich tomato paste & passata, garlic, pickled peppers, fresh coriander, lentils & a Moroccan-inspired spice mix. Crispy, golden halloumi slabs adorn this flavourful foundation, and toasted sourdough baguette rounds are there for dunking.
Serving guide
Choose your portion size.
PREP
Peel and roughly dice the Onion. Drain the piquanté peppers. Peel and grate the garlic. Drain and rinse the lentils. Rinse and pick the coriander, and cut ½ of the [the whole]|#7DA0D7 baguette into thick rounds.
GET GOING
Boil the kettle. Place a deep pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the Onion until soft, 3-4 minutes (shifting occasionally). Add the peppers, the garlic, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly).
ADD THE LENTILS
When the garlic is fragrant, pour in the tomato passata and 50ml [100ml]|#7DA0D7 of boiling water. Bring to a simmer. Reduce the heat and cook until the sauce has thickened, 5-6 [6-7]|#7DA0D7 minutes. Add the lentils, ½ the coriander, the shakshuka spice, a sweetener (to taste), and seasoning. Simmer until heated through, 1-2 minutes. Add a splash of water if the sauce is too thick.
HALLOUMI
While the sauce is simmering, slice the halloumi into 1cm thick slices. Place a clean pan over medium-high heat with a drizzle of oil. When hot, fry the halloumi until crispy, 1-2 minutes per side. Remove from the pan, drain on paper towel, and cover.
OPTIONAL EGG
Using a spoon, make 1 [2]|#7DA0D7 small well/s in the saucy lentils and crack 1 [2]|#7DA0D7 egg/s (optional) into the [each]|#7DA0D7 well. Cover and cook for 5-7 minutes, or until the egg/s is [are]|#7DA0D7 done to your preference. Remove the pan from the heat.
BAGUETTE
Smear the baguette rounds with butter (optional) or drizzle with oil. Return the pan to medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
YUM!
Dish up a generous portion of shakshuka (with the poached egg if using!) and top with the halloumi slices. Garnish with the remaining coriander. Finish it off with a crack of black pepper. Side with the toasted baguette rounds for dunking. Dig in, Chef!
Onion - 1
Piquanté Peppers - 20g
Garlic Clove - 1
Tinned Lentils - 120g
Fresh Coriander - 3g
Sourdough Baguette - 1
Tomato Paste - 7,5ml
Tomato Passata - 200ml
Shakshuka Spice - 15ml
Halloumi Cheese - 100g
PREP
Peel and roughly dice the Onion. Drain the piquanté peppers. Peel and grate the garlic. Drain and rinse the lentils. Rinse and pick the coriander, and cut ½ of the [the whole]|#7DA0D7 baguette into thick rounds.
GET GOING
Boil the kettle. Place a deep pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the Onion until soft, 3-4 minutes (shifting occasionally). Add the peppers, the garlic, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly).
ADD THE LENTILS
When the garlic is fragrant, pour in the tomato passata and 50ml [100ml]|#7DA0D7 of boiling water. Bring to a simmer. Reduce the heat and cook until the sauce has thickened, 5-6 [6-7]|#7DA0D7 minutes. Add the lentils, ½ the coriander, the shakshuka spice, a sweetener (to taste), and seasoning. Simmer until heated through, 1-2 minutes. Add a splash of water if the sauce is too thick.
HALLOUMI
While the sauce is simmering, slice the halloumi into 1cm thick slices. Place a clean pan over medium-high heat with a drizzle of oil. When hot, fry the halloumi until crispy, 1-2 minutes per side. Remove from the pan, drain on paper towel, and cover.
OPTIONAL EGG
Using a spoon, make 1 [2]|#7DA0D7 small well/s in the saucy lentils and crack 1 [2]|#7DA0D7 egg/s (optional) into the [each]|#7DA0D7 well. Cover and cook for 5-7 minutes, or until the egg/s is [are]|#7DA0D7 done to your preference. Remove the pan from the heat.
BAGUETTE
Smear the baguette rounds with butter (optional) or drizzle with oil. Return the pan to medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
YUM!
Dish up a generous portion of shakshuka (with the poached egg if using!) and top with the halloumi slices. Garnish with the remaining coriander. Finish it off with a crack of black pepper. Side with the toasted baguette rounds for dunking. Dig in, Chef!
Onion - 1
Piquanté Peppers - 40g
Garlic Clove - 1
Tinned Lentils - 240g
Fresh Coriander - 5g
Sourdough Baguette - 1
Tomato Paste - 15ml
Tomato Passata - 400ml
Shakshuka Spice - 30ml
Halloumi Cheese - 200g
PREP
Peel and roughly dice the Onion. Drain the piquanté peppers. Peel and grate the garlic. Drain and rinse the lentils. Rinse and pick the coriander, and cut 1½ of the [the whole]|#7DA0D7 baguette into thick rounds.
GET GOING
Boil the kettle. Place a deep pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the Onion until soft, 4-5 minutes (shifting occasionally). Add the peppers, the garlic, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly).
ADD THE LENTILS
When the garlic is fragrant, pour in the tomato passata and 150ml [200ml]|#7DA0D7 of boiling water. Bring to a simmer. Reduce the heat and cook until the sauce has thickened, 7-8 [8-10]|#7DA0D7 minutes. Add the lentils, ½ the coriander, the shakshuka spice, a sweetener (to taste), and seasoning. Simmer until heated through, 1-2 minutes. Add a splash of water if the sauce is too thick.
HALLOUMI
While the sauce is simmering, slice the halloumi into 1cm thick slices. Place a clean pan over medium-high heat with a drizzle of oil. When hot, fry the halloumi until crispy, 1-2 minutes per side. Remove from the pan, drain on paper towel, and cover.
OPTIONAL EGG
Using a spoon, make 3 [4]|#7DA0D7 small wells in the saucy lentils and crack 3 [4]|#7DA0D7 eggs (optional) into each well. Cover and cook for 5-7 minutes, or until the eggs are done to your preference. Remove the pan from the heat.
BAGUETTE
Smear the baguette rounds with butter (optional) or drizzle with oil. Return the pan to medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
YUM!
Dish up a generous portion of shakshuka (with the poached egg if using!) and top with the halloumi slices. Garnish with the remaining coriander. Finish it off with a crack of black pepper. Side with the toasted baguette rounds for dunking. Dig in, Chef!
Onions - 2
Piquanté Peppers - 60g
Garlic Cloves - 2
Tinned Lentils - 360g
Fresh Coriander - 8g
Sourdough Baguettes - 2
Tomato Paste - 22,5ml
Tomato Passata - 600ml
Shakshuka Spice - 45ml
Halloumi Cheese - 300g
PREP
Peel and roughly dice the Onion. Drain the piquanté peppers. Peel and grate the garlic. Drain and rinse the lentils. Rinse and pick the coriander, and cut 1½ of the [the whole]|#7DA0D7 baguette into thick rounds.
GET GOING
Boil the kettle. Place a deep pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the Onion until soft, 4-5 minutes (shifting occasionally). Add the peppers, the garlic, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly).
ADD THE LENTILS
When the garlic is fragrant, pour in the tomato passata and 150ml [200ml]|#7DA0D7 of boiling water. Bring to a simmer. Reduce the heat and cook until the sauce has thickened, 7-8 [8-10]|#7DA0D7 minutes. Add the lentils, ½ the coriander, the shakshuka spice, a sweetener (to taste), and seasoning. Simmer until heated through, 1-2 minutes. Add a splash of water if the sauce is too thick.
HALLOUMI
While the sauce is simmering, slice the halloumi into 1cm thick slices. Place a clean pan over medium-high heat with a drizzle of oil. When hot, fry the halloumi until crispy, 1-2 minutes per side. Remove from the pan, drain on paper towel, and cover.
OPTIONAL EGG
Using a spoon, make 3 [4]|#7DA0D7 small wells in the saucy lentils and crack 3 [4]|#7DA0D7 eggs (optional) into each well. Cover and cook for 5-7 minutes, or until the eggs are done to your preference. Remove the pan from the heat.
BAGUETTE
Smear the baguette rounds with butter (optional) or drizzle with oil. Return the pan to medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
YUM!
Dish up a generous portion of shakshuka (with the poached egg if using!) and top with the halloumi slices. Garnish with the remaining coriander. Finish it off with a crack of black pepper. Side with the toasted baguette rounds for dunking. Dig in, Chef!
Onions - 2
Piquanté Peppers - 80g
Garlic Cloves - 2
Tinned Lentils - 480g
Fresh Coriander - 10g
Sourdough Baguettes - 2
Tomato Paste - 30ml
Tomato Passata - 800ml
Shakshuka Spice - 60ml
Halloumi Cheeese - 400g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R61.42
for 4 servings · R15.35 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
-
Tomato Paste needs 30 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
Not in the Woolies basket — source these elsewhere:
- Halloumi Cheeese
- Shakshuka Spice
- Tinned Lentils
- Tomato Passata
- Sourdough Baguettes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Halloumi Shakshuka?
The preparation time for Halloumi Shakshuka with lentils, toasted baguette rounds & fresh coriander is between 25 and 30 minutes.
What is the total time required to make Halloumi Shakshuka with lentils, toasted baguette rounds & fresh coriander?
The total time required to make Halloumi Shakshuka with lentils, toasted baguette rounds & fresh coriander is between 30 and 35 minutes.
How many servings does Halloumi Shakshuka provide?
4 servings
What are the main ingredients in Halloumi Shakshuka?
Fresh Coriander, Garlic Clove, Garlic Cloves, Halloumi Cheeese, Halloumi Cheese, Onion, Onions, Piquanté Peppers, Shakshuka Spice, Sourdough Baguette, Sourdough Baguettes, Tinned Lentils, Tomato Passata, Tomato Paste
What is the nutritional information of Halloumi Shakshuka?
Calories: 1241, Carbs: 157 grams, Fat: grams, Protein: 67.5 grams, Sugar: 33 grams, Salt: 1896 grams
How do I prepare Halloumi Shakshuka?
PREP: Peel and roughly dice the onion. Drain the piquanté peppers. Peel and grate the garlic. Drain and rinse the lentils. Rinse and pick the coriander, and cut ½ of the [the whole]|#7DA0D7 baguette into thick rounds. YUM!: Dish up a generous portion of shakshuka (with the poached egg if using!) and top with the halloumi slices. Garnish with the remaining coriander. Finish it off with a crack of black pepper. Side with the toasted baguette rounds for dunking. Dig in, Chef! BAGUETTE: Smear the baguette rounds with butter (optional) or drizzle with oil. Return the pan to medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side. OPTIONAL EGG: Using a spoon, make 1 [2]|#7DA0D7 small well/s in the saucy lentils and crack 1 [2]|#7DA0D7 egg/s (optional) into the [each]|#7DA0D7 well. Cover and cook for 5-7 minutes, or until the egg/s is [are]|#7DA0D7 done to your preference. Remove the pan from the heat. HALLOUMI: While the sauce is simmering, slice the halloumi into 1cm thick slices. Place a clean pan over medium-high heat with a drizzle of oil. When hot, fry the halloumi until crispy, 1-2 minutes per side. Remove from the pan, drain on paper towel, and cover. ADD THE LENTILS: When the garlic is fragrant, pour in the tomato passata and 50ml [100ml]|#7DA0D7 of boiling water. Bring to a simmer. Reduce the heat and cook until the sauce has thickened, 5-6 [6-7]|#7DA0D7 minutes. Add the lentils, ½ the coriander, the shakshuka spice, a sweetener (to taste), and seasoning. Simmer until heated through, 1-2 minutes. Add a splash of water if the sauce is too thick. GET GOING: Boil the kettle. Place a deep pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the onion until soft, 3-4 minutes (shifting occasionally). Add the peppers, the garlic, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly).
What should be prepared from my kitchen to make Halloumi Shakshuka?
Fresh Coriander, Garlic Clove, Garlic Cloves, Halloumi Cheeese, Halloumi Cheese, Onion, Onions, Piquanté Peppers, Shakshuka Spice, Sourdough Baguette, Sourdough Baguettes, Tinned Lentils, Tomato Passata, Tomato Paste
How many calories does Halloumi Shakshuka have?
1241 calories
How much fat content does Halloumi Shakshuka have?
grams