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!
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!
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!
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!
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, Onion, Onions, Pickled Peppers, Shakshuka Spice, Sourdough Baguette, Sourdough Baguettes, Tinned Lentils, Tomato Passata, Tomato Paste
What is the nutritional information of Halloumi Shakshuka?
Calories: 1164, Carbs: 157 grams, Fat: grams, Protein: 62.7 grams, Sugar: 32.9 grams, Salt: 1770 grams
How do I prepare Halloumi Shakshuka?
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! 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. 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. 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).
What should be prepared from my kitchen to make Halloumi Shakshuka?
Fresh Coriander, Garlic Clove, Garlic Cloves, Halloumi, Onion, Onions, Pickled Peppers, Shakshuka Spice, Sourdough Baguette, Sourdough Baguettes, Tinned Lentils, Tomato Passata, Tomato Paste
How many calories does Halloumi Shakshuka have?
1164 calories
How much fat content does Halloumi Shakshuka have?
grams
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