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.
Halloumi Shakshuka
Halloumi Shakshuka
with lentils, toasted baguette rounds & fresh coriander
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Halloumi
- Onion
- Onions
- Pickled Peppers
- Shakshuka Spice
- Sourdough Baguette
- Sourdough Baguettes
- Tinned Lentils
- Tomato Passata
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Egg/s (optional)
- Butter (optional)
- Paper Towel
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 sliced onion until soft, 3-4 minutes (shifting occasionally). Add the chopped pickled peppers, the grated 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 of boiling water. Bring to a simmer. Reduce the heat and cook until the sauce has thickened, 5-6 minutes. Add the rinsed lentils, ½ the picked 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. Drain on paper towel and cover.
OPTIONAL EGG
Using a spoon, make a small well in the saucy lentils and crack an egg (optional) into the well. Cover and cook for 5-7 minutes, or until the egg is 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 picked coriander. Finish it off with a crack of black pepper. Side with the toasted baguette rounds for dunking. Dig in, Chef!
Onion - 1
Pickled Peppers - 20g
Garlic Clove - 1
Tomato Paste - 7,5ml
Tomato Passata - 200ml
Tinned Lentils - 120g
Fresh Coriander - 3g
Shakshuka Spice - 15ml
Halloumi - 80g
Sourdough Baguette - 1
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 sliced onion until soft, 3-4 minutes (shifting occasionally). Add the chopped pickled peppers, the grated 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 100ml of boiling water. Bring to a simmer. Reduce the heat and cook until the sauce has thickened, 6-7 minutes. Add the rinsed lentils, ½ the picked 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. Drain on paper towel and cover.
OPTIONAL EGG
Using a spoon, make 2 small wells in the saucy lentils and crack 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 picked coriander. Finish it off with a crack of black pepper. Side with the toasted baguette rounds for dunking. Dig in, Chef!
Onion - 1
Pickled Peppers - 40g
Garlic Clove - 1
Tomato Paste - 15ml
Tomato Passata - 400ml
Tinned Lentils - 240g
Fresh Coriander - 5g
Shakshuka Spice - 30ml
Halloumi - 160g
Sourdough Baguette - 1
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 sliced onion until soft, 4-5 minutes (shifting occasionally). Add the chopped pickled peppers, the grated 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 of boiling water. Bring to a simmer. Reduce the heat and cook until the sauce has thickened, 7-8 minutes. Add the rinsed lentils, ½ the picked 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. Drain on paper towel and cover.
OPTIONAL EGG
Using a spoon, make 3 small wells in the saucy lentils and crack 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 picked coriander. Finish it off with a crack of black pepper. Side with the toasted baguette rounds for dunking. Dig in, Chef!
Onions - 2
Pickled Peppers - 60g
Garlic Cloves - 2
Tomato Paste - 22,5ml
Tomato Passata - 600ml
Tinned Lentils - 360g
Fresh Coriander - 8g
Shakshuka Spice - 45ml
Halloumi - 240g
Sourdough Baguettes - 2
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 sliced onion until soft, 4-5 minutes (shifting occasionally). Add the chopped pickled peppers, the grated 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 200ml of boiling water. Bring to a simmer. Reduce the heat and cook until the sauce has thickened, 8-10 minutes. Add the rinsed lentils, ½ the picked 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. Drain on paper towel and cover.
OPTIONAL EGG
Using a spoon, make 4 small wells in the saucy lentils and crack 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 picked coriander. Finish it off with a crack of black pepper. Side with the toasted baguette rounds for dunking. Dig in, Chef!
Onions - 2
Pickled Peppers - 80g
Garlic Cloves - 2
Tomato Paste - 30ml
Tomato Passata - 800ml
Tinned Lentils - 480g
Fresh Coriander - 10g
Shakshuka Spice - 60ml
Halloumi - 320g
Sourdough Baguettes - 2
Woolies Products in this dish
