This Halloumi and Aubergine Shakshouka is my delicious twist on the North African classic. If you love grilled halloumi, do not miss my Halloumi Souvlaki too. Traditionally a North African and Middle Eastern dish, my recipe gives a fresh twist by swapping eggs for grilled halloumi cheese and adding roasted aubergine (eggplant) and vegetables marinated in a fragrant Ras el Hanout spice blend. The result is a light and flavourful Halloumi Shakshouka that’s perfect as a main course, especially when paired with your choice of flatbread. Trust me, your taste buds will thank you! So, why not enjoy cooking and give this halloumi eggplant shakshuka a try?
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Pin itWhat is Shakshouka?
Shakshouka is a classic North African and Middle Eastern dish that has become a global favourite. Traditionally, it’s made with eggs poached in a rich, spicy tomato sauce and often served with crusty bread or pita. The dish is believed to have originated in Tunisia and has spread throughout North Africa and the Middle East, evolving with countless variations and unique local twists.
In Tunisia, Shakshouka is often made with merguez sausage, while in Egypt, it’s served with fava beans. In Israel, it’s a popular breakfast dish, frequently topped with feta cheese. What makes Shakshouka so special is its versatility; it can be mild or spicy, vegetarian or meaty, with endless possibilities to suit different tastes.
If you’re looking to try something new, I highly recommend my Vegetarian Halloumi Shakshouka with Aubergine. This recipe is easy to prepare, full of flavour, and loaded with nutrients. The combination of protein-rich halloumi cheese and a robust tomato sauce enriched with spices makes it a healthy and satisfying meal. Don’t hesitate to add your own twist by experimenting with different spices, vegetables, or even meats to create a unique Shakshouka tailored to your taste buds!
What is Harissa Paste and How Does It Enhance This Recipe?
Harissa paste is a spicy and aromatic chili paste originating from North Africa, particularly Tunisia. Made from a blend of hot chili peppers, garlic, olive oil, and various spices such as cumin, coriander, and caraway, harissa brings a rich depth of flavour to any dish. The paste is known for its vibrant red colour and its ability to add both heat and complexity, making it a popular ingredient in Mediterranean and Middle Eastern cooking.
In this Halloumi & Aubergine Shakshouka recipe, harissa paste plays a crucial role in lifting the tomato sauce. It adds a smoky, spicy kick that perfectly complements the creamy, salty halloumi cheese and the roasted aubergine. The heat from the harissa paste contrasts with the natural sweetness of the tomatoes, onions, and bell peppers, creating a well-rounded and satisfying flavour profile. You can adjust the amount of harissa to control the spiciness of the dish, making it suitable for different taste preferences.
Using harissa paste also infuses the dish with a unique, warming complexity that enhances its Mediterranean character, making every bite a lovely explosion of flavours. Whether you like it mild or fiery, harissa paste is the perfect ingredient to bring out the best in this shakshouka recipe.
What is Ras el Hanout Spice Blend and How to Use It in Halloumi Shakshouka?
Ras el Hanout is a traditional North African spice blend that originates from Morocco. The name translates to “head of the shop,” implying that it’s a premium blend made with the best spices a seller has to offer. While the exact ingredients can vary, Ras el Hanout typically includes a mix of warm spices like cinnamon, cumin, coriander, cardamom, nutmeg, ginger, and turmeric, along with more unique flavours like rose petals, fennel seeds, and cloves. This blend is renowned for its aromatic complexity, offering a perfect balance of sweet, savoury, and slightly spicy notes.
In this Halloumi & Aubergine Shakshouka recipe, Ras el Hanout works beautifully to add depth and warmth to the dish. The spice blend brings out the natural sweetness of the roasted aubergine and bell peppers while complementing the tangy tomato sauce. It enhances the earthy notes of the vegetables and pairs perfectly with the salty, grilled halloumi cheese.
The use of Ras el Hanout also introduces a fragrant aroma that lifts the entire dish, making it feel more complex and exotic. It brings a taste of the Mediterranean and North African regions right to your kitchen, adding a rich, multi-layered flavour profile that makes every bite of this shakshouka a lovely experience.
Recipe Card for Halloumi and Aubergine Shakshouka
Halloumi and Aubergine Shakshouka
Ingredients:
For the Shakshouka Sauce:
- 400 g chopped tomatoes
- 1 medium-sized white onion - diced
- 4 garlic cloves - sliced
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp caraway seeds
- 1 tbsp paprika
- 1 tbsp harissa paste - or 1 tsp cayenne chili powder
- 1 tsp honey
- 30 g olive oil
- Salt and pepper to taste
For the Remaining Ingredients:
- 400 g halloumi cheese - diced
- 1 bell pepper - yellow or red, diced
- 1 aubergine - diced
- 1 medium-sized red onion - diced
- 30 g olive oil
- 1 tsp paprika
- 1 tsp turmeric
- 1 tbsp Ras el Hanout spice blend
- 30 g balsamic vinegar
- 15 g honey
- 1 tsp salt
- Fresh parsley for garnish
- Flatbread for serving
Instructions:
- Cut the halloumi cheese into cubes. Soak the cheese in water for 20 minutes to reduce saltiness and soften its texture. Drain, then mix the halloumi with 15g of olive oil, paprika, and turmeric.
- Heat 15g of olive oil in a medium-sized pot over medium heat. Add cumin, coriander, and caraway seeds and cook until fragrant. Add the sliced garlic and diced onion, cooking until softened. Then, add paprika and harissa paste, cooking for another minute before adding the chopped tomatoes, honey, salt, and pepper. Bring to a boil, then reduce to a simmer for 10 minutes. If the sauce thickens too much, add water to adjust the consistency.
- Preheat the oven to 220°C (fan). In a bowl, marinate the diced aubergine, bell pepper, and red onion with balsamic vinegar, olive oil, honey, salt, and Ras el Hanout spice blend. Spread the vegetables on a baking tray in a single layer and roast for around 20 minutes.
- Transfer the prepared sauce to a cast iron pan or baking dish, add the roasted vegetables, and top with the halloumi cheese. Place under the grill set to 220°C for 5-10 minutes, or until the halloumi begins to brown.
- Remove from the oven, garnish with fresh parsley, and enjoy with warm flatbread!
Nutrition:
Recipe Variations for Halloumi & Aubergine Shakshouka
- Add Meat: Not a vegetarian? Enhance this dish with cooked lamb or chicken. Prepare the meat separately, then add it to the sauce before baking. It pairs wonderfully with homemade lamb koftas for a more robust flavour.
- Use Different Vegetables: Switch things up with whatever vegetables you have on hand. Zucchini, mushrooms, or cherry tomatoes make great additions and bring new textures and flavours to the dish.
- Change Up the Spices: Experiment with spices to create different flavour profiles. Add a dash of cinnamon for warmth or smoked paprika for a deep, smoky flavour.
- Make It Spicier: If you enjoy heat, increase the harissa paste or cayenne chili powder in the sauce. Adjust the spice level to suit your taste!
- Change the Cheese: Not a fan of halloumi? Substitute with feta or paneer for a different taste. For a vegan option, swap the cheese with chickpeas for added protein.
- Serve with Eggs: Prefer the traditional shakshouka with eggs? Simply poach a few eggs in the sauce before baking for a classic twist.
Pin itFAQ for Halloumi and Aubergine Shakshouka
What is shakshouka?
A Middle Eastern and Mediterranean favourite of eggs gently poached in a spiced tomato and pepper sauce. This version adds silky aubergine and salty halloumi.
Can I make it ahead?
Make the tomato and aubergine base ahead and keep it in the fridge. When you want to eat, reheat it, then crack in the eggs fresh so the yolks stay soft.
What do I serve with shakshouka?
Plenty of warm crusty bread, flatbread or pita to scoop up the rich sauce and runny yolk.
Is it a breakfast or dinner dish?
Both - it is a classic brunch, but with the halloumi and aubergine it is hearty enough for an easy dinner too.
How do I get perfectly runny yolks?
Make wells in the sauce, crack in the eggs, then cover the pan and cook on a gentle heat for a few minutes - just until the whites set but the yolks are still soft. Watch closely, as they go from soft to firm quickly.
A Few Words from the Chef
Cooking this Halloumi & Aubergine Shakshouka has been a lovely exploration into the vibrant, flavourful world of Mediterranean cuisine. What I love most about this dish is its balance of savoury halloumi, roasted vegetables, and aromatic spices, which you can easily adjust to suit your tastes. Don’t hesitate to experiment - add your favourite vegetables, try different cheeses, or even incorporate some meat if that’s your preference. The beauty of this recipe lies in its versatility, allowing you to make it uniquely yours while still capturing that warm, comforting essence of a classic shakshouka. Enjoy the cooking process, and make it your own culinary creation!
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