Print RecipeShakshuka is a North African dish that features perfectly poached eggs in a spiced tomato sauce. It is often served for brunch with pita bread. This lamb and halloumi shakshuka is a heartier version of the classic, and perfect to serve for dinner. The ground lamb is simmered with the tomato sauce, and perfectly complimented by the saltiness of the halloumi.
Lamb and Halloumi Shakshuka
Serves
5
Prep Time
10 min
Cook Time
30 min
Ingredients
- 3 tbsp (45 mL) olive oil, divided
- 1 medium yellow onion, finely diced
- ½ large red bell pepper, diced
- 1 lb (0.5 kg) ground lamb
- 3 tsp (15 mL) large garlic cloves, finely chopped
- 1 tsp (5 mL) cumin
- 1 tsp (5 mL) paprika
- ½ tsp (2.5 mL) dried chili flakes
- 1 tsp (5 mL) kosher salt
- ¼ tsp (1.25 mL) black pepper
- 2 tbsp (30 mL) tomato paste
- 1 ¾ cups (440 mL) crushed tomatoes (or tomato sauce)
- 5 eggs
- 5 oz (145 g) halloumi cheese, cut into 1/2 inch (1 cm) cubes
- ½ cup (125 mL) parsley, roughly chopped
- 5 pita breads
Instructions
- Step 1
Preheat the oven to 375°F (190°C).
- Step 2
In a large heavy bottomed skillet, add 2 tbsp (30 mL) of the olive oil; place the skillet over medium heat for a few minutes. Once the oil is hot, add the onions and peppers; cook for 5 to 6 minutes, stirring often, until softened.
- Step 3
Add the lamb to the skillet and break it up using a wooden spoon. Cook, stirring often, until the lamb is browned and the juices start to dry up, about 6 to 7 minutes. Add the garlic, cumin, paprika, chilli flakes, salt and pepper; stir to combine. Cook until the garlic is fragrant, about 2 minutes.
- Step 4
Add the tomato paste and crushed tomatoes and stir to combine. Cover with a lid and cook for 5 minutes.
- Step 5
In a separate small pan, heat the remaining 1 tbsp (15 mL) olive oil. Place the halloumi cubes in the pan and fry for 30 seconds on each side, until deeply golden. Remove and set aside.
- Step 6
Add half of the halloumi to the large skillet. Create 5 evenly spaced wells in the lamb and tomato sauce mixture. Crack the eggs one by one, placing an egg in each well. Carefully transfer the skillet to the oven and bake just until the whites are set and opaque but the yolks are still soft, about 6 to 8 minutes. Remove the skillet from the oven and allow it to cool for 5 minutes.
- Step 7
Garnish with the remaining fried halloumi cubes and parsley. Serve with pita bread.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 677 |
| Fat | 37 g |
| Saturated Fat | 14 g |
| Trans Fat | 0.1 g |
| Carbohydrate | 45 g |
| Fibre | 6 g |
| Sugars | 3 g |
| Protein | 41 g |
| Sodium | 1207 mg |