Halloumi Shakshuka with Fresh Herb Salad

Name: Halloumi Shakshuka with Fresh Herb Salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 servings
Cuisine: Israeli
Ingredients: 1 tablespoon olive oil; 0.25 yellow onion (diced); 0.25 red bell pepper (diced); 1 clove garlic (minced); 0.5 teaspoon ground cumin; 0.25 teaspoon smoked paprika; 0.125 teaspoon cayenne pepper; 15 ounce crushed tomatoes (can); 0.25 cup water; 0.25 teaspoon salt; 0.125 teaspoon black pepper; 2 large eggs; 3 ounce halloumi cheese (sliced 1/2-inch thick); 2 tablespoon fresh parsley (chopped); 1 tablespoon fresh cilantro (chopped); 0.5 mini cucumber (diced); 0.5 plum tomato (diced); 1 tablespoon lemon juice; 0.5 whole wheat pita bread

A vibrant and savory Israeli classic featuring eggs poached in a rich tomato and pepper sauce, elevated with salty halloumi cheese and served with warm pita and a crisp herb salad.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 1
Cuisine: Israeli
Difficulty: Medium
Cost: $7.53/serving

Dietary

Nut-Free
High-Protein
High-Fiber

Ingredients

1 tablespoon olive oil
0.25 yellow onion (diced)
0.25 red bell pepper (diced)
1 clove garlic (minced)
0.5 teaspoon ground cumin
0.25 teaspoon smoked paprika
0.125 teaspoon cayenne pepper
15 ounce crushed tomatoes (can)
0.25 cup water
0.25 teaspoon salt
0.125 teaspoon black pepper
2 large eggs
3 ounce halloumi cheese (sliced 1/2-inch thick)
2 tablespoon fresh parsley (chopped)
1 tablespoon fresh cilantro (chopped)
0.5 mini cucumber (diced)
0.5 plum tomato (diced)
1 tablespoon lemon juice
0.5 whole wheat pita bread

Instructions

Heat 1 tablespoon olive oil in a medium oven-safe skillet over medium heat. Add the yellow onion and red bell pepper and cook until softened, about 5-7 minutes. Stir in the garlic, ground cumin, smoked paprika, and cayenne pepper and cook for 1 minute until fragrant.
Pour in the crushed tomatoes and 1/4 cup water. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Bring to a gentle simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has slightly thickened.
While the sauce simmers, prepare the halloumi. Heat a small non-stick pan over medium-high heat. Add the sliced halloumi and cook for 2-3 minutes per side until golden brown and slightly crisp. Remove from heat and set aside.
Carefully make two small wells in the tomato sauce and crack one large egg into each well. Cover the skillet and continue to simmer for 5-8 minutes, or until the egg whites are set and the yolks are still runny (or to your desired doneness).
Meanwhile, prepare the herb salad. In a small bowl, combine the fresh parsley, fresh cilantro, mini cucumber, and plum tomato. Drizzle with 1 tablespoon lemon juice and season with a pinch of salt and pepper. Toss gently to combine.
To serve, top the shakshuka with the cooked halloumi slices. Warm the pita bread (you can toast it briefly in a dry pan or microwave). Serve the shakshuka immediately with the fresh herb salad and warm pita on the side.

Notes

Ensure the tomato sauce is simmering gently before adding the eggs to prevent them from breaking apart. You can adjust the cayenne pepper to your preferred spice level.

Nutrition (per serving)

Calories: 839
Protein: 45.2 g
Carbohydrates: 63 g
Fat: 45.4 g
Fiber: 12.7 g
Sodium: 3019 mg
Saturated Fat: 16.4 g
Sugar: 31.6 g
Cholesterol: 446 mg