If you've never tried Shakshuka, or eggs in tomato sauce, you should, and you'll also fall in love with this recipe with plenty veggies and – to make it even more spectacular - perfect fried cheese. Trying shakshouka for the first time will make you wonder just why you hadn't make it before. Such a simple idea, such a great little dish.

– ½ pound halloumi cut into slices – 6 tablespoons olive oil – 1 small white onion diced – 3 garlic cloves crushed – 1 eggplant large, diced (about 3 cups) – 1 bell pepper diced – 4 large tomato diced (about 4 cups) – 1 ½ cup tomato sauce – 1 ½ teaspoon kosher salt (or to taste) – ¼ teaspoon black pepper freshly-cracked, or ground, (or to taste) – ½ teaspoon red pepper flakes or paprika (or to taste) – ½ teaspoon cumin powder (optional) – 6 large eggs – 2 tablespoons minced parsley or cilantro


Pat dry the cheese to remove excess moisture. Heat half the oil over medium heat and pan-fry the cheese till it turns a golden color, turn and fry on the other side. Remove the cheese and let it rest on a paper towel to absorb excess oil.

Step 1:

Add the remaining oil to the pan and stir in the onions. Cook stirring until the onions turn translucent. Add the garlic and eggplant and sauté for 30 seconds. Add bell pepper and tomatoes and mix well. Cook stirring until the tomatoes start releasing liquid. Add tomato sauce and a ⅓ cup of water. Lower the heat and simmer until the vegetables are cooked through but firm (about 4 mins). Season with salt and black pepper and red pepper flakes to taste, stir in cumin.

Step 2:

With the back of a spoon, make small wells in the vegetables and tomato mixture, and gently pour the eggs into each well one by one. Cook until the egg white has set but the yolk remains runny.

Step 3:

Sprinkle with the parsley and serve immediately, see serving suggestions below.

Step 4:

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