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Spiced Red Pepper Shakshuka with Halloumi

Ingredients for 2 servings

  • 1 large red bell pepper
  • 8 oz (140g) halloumi, diced
    • SUBSTITUTE: feta cheese but do NOT sauté it in the skillet
  • 1 1/2 tablespoons olive oil
  • 14.5oz (411g) canned (fire-roasted) diced tomatoes
  • Seasonings
    • 1 tablespoon smoked paprika
    • 1 teaspoon allspice
    • 1 teaspoon cinnamon
  • sea salt & pepper to taste
  • 2 whole eggs
  • Garnish
    • fresh parsley, finely chopped

Steps

Step 1

Set oven to 420F/216C.

Step 2

Slice the red bell pepper down the middle and place face down on a baking sheet. Lightly spray with oil, then roast in the oven for about 25 minutes, or until the skin has blistered. Let it cool, then remove the seeds. Peel off the skin, then chop into pieces. Set aside.

Step 3

Set the oven to 400F/204C.

Step 4

Set a skillet on medium high heat, then add oil. Add the diced/cubed halloumi and sear for 3 to 5 minutes to soften (and flavor the oil). Remove the halloumi from the skillet and reduce the heat to medium.

Step 5

Add the diced tomatoes (with juice). As it cooks, sprinkle in the seasonings and stir. Cook for 5 to 7 minutes and monitor the heat to ensure nothing is burning or cooking too fast. Use the back of a wooden spatula to press down on the tomatoes to explode them and create a thicker paste. Fold in the chopped roasted red bell pepper and continue stirring. Season to taste with sea salt & pepper.

Step 6

Reduce the heat to low-medium then fold in the halloumi and stir. Cook for 1 to 3 more minutes, then make two holes in the skillet. Crack an egg into each hole, then bake in the oven for 15 to 20 minutes, or until the egg white is no longer clear. Remove from the oven and allow it to slightly cool.

Step 7

Garnish and enjoy with toasted sourdough if desired!