Breakfast Shakshuka Recipe
A quick, easy Shakshuka recipe jazzed up with halloumi and chorizo, perfect for breakfast but equally great for lunch and dinner!
Ingredients
- 1.5 tbsp oil
- 1 medium onion sliced
- 1.5 peppers sliced
- 1 tin of chopped tomatoes
- 1/2 chorizo sausage sliced
- 1 block of halloumi chopped into 3cm cubes
- 1/4 tsp cayenne pepper
- 1/4 tsp ground cumin
- 1/4 tsp cinnamon
- 1/2 tsp paprika
- 1 tsp za'atar
- handful of coriander roughly chopped
- feta crumbled
- 1 tsp chilli flakes
- 1 tsp salt
- 1 tsp pepper
- sourdough loaf to serve, optional
Instructions
- Heat 1 tbsp oil in a large frying pan. When hot, add sliced onions and cook for 5 mins, stirring regularly.
- Whilst the onions are cooking slice the peppers. Once the onions have softened and are starting to go translucent add the peppers to the pan and season with salt and pepper. Cook, continuing to stir regularly, for a further 5 minutes until peppers have softened. Add a splash more oil during the cooking process if the ingredients are starting to stick.
- Stir in cayenne pepper, cumin, cinnamon, paprika and za'atar for 30 sec - 1 minute until well blended.
- Stir in the chopped tomatoes. Pour 50ml water in to the empty tin and swill to collect the rest of the tomato juice, and pour in. Allow to simmer on medium heat for 12-14 minutes, stirring occasionally.
- Meanwhile, heat a medium frying pan with 1 tsp of oil and slice the halloumi and chorizo. Fry for 5 minutes, turning once, until the halloumi is browned and chorizo is softened.
- When the tomato mixture is thickened but still a bit liquid, stir in chorizo and halloumi and allow to cook for a further minute.
- Make 3 wells in the pan, and crack in 3 eggs. Cover with a lid and allow to cook for a further five minutes. You want to whites to harden whilst the yolks are still runny.
- Remove from the heat, and top with the crumbled feta, chilli flakes and coriander. Serve (optional) with a nice loaf of toasted sourdough, lightly buttered.