Chefs Binge · Mediterranean · Serves 4 servings

Halloumi and Aubergine Shakshouka

Shakshouka with halloumi and aubergine: a tomato sauce spiced with cumin, coriander, caraway and harissa, with the cheese grilled on top.

Prep

20 min

Cook

40 min

Total

1 hr

Serves

4 servings

Per serving

420 kcal

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 chilli 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

Equipment

Cast Iron Pan · Medium sized pot · Roasting Tray · Mixing Bowl

Method

Prepare the Halloumi Cheese. 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.

Make the Shakshouka Sauce. 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.

Roast the Vegetables. 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.

Combine and Grill. 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.

Serve. Remove from the oven, garnish with fresh parsley, and enjoy with warm flatbread!

Chef’s notes

The halloumi soak is not optional. Twenty minutes in cold water pulls out enough of the brine that you can eat a plateful. Skip it and the cheese runs the dish.

Roast the vegetables in one layer. Heaped on a small tray they steam instead of caramelising, and roasting them separately is the whole reason the aubergine holds its own against the sauce.

Judge the sauce by thickness, not the clock. Ten minutes is a guide. It should hold a line when you draw a spoon through it, or it will slide off the bread.

Watch the grill. Halloumi goes from blistered and golden to dry and squeaky in a couple of minutes, and it does not come back.

There are no eggs in this. The halloumi is standing in for them. If you want both, make wells and poach the eggs in the sauce before the cheese goes on top.

Per serving Calories 420 kcal · Protein 20 g · Carbs 22 g · Fat 28 g · Saturates 13 g · Fibre 6 g · Sugar 10 g · Sodium 1250 mg

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