Shakshuka with Kale and Halloumi

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
2-4 2-4
Shakshuka with Kale and Halloumi
Main INGREDIENTS
  • Eggs
Ingredients
Method

Ingredients

  • 4 garlic cloves, finely chopped
  • 3 tbsp olive oil1 red onion, finely chopped
  • 2 x 400g canned cherry tomatoes
  • 2 tbsp tomato paste
  • 2 tsp paprika1 tsp ground cumin, toasted
  • 1 tsp ground coriander, toasted
  • sea salt and freshly ground black pepper
  • 1 tbsp red wine vinegar
  • 4 jumbo free-range eggs
  • 200g halloumi, sliced and grilled
  • 6-8 kale leaves, stems removed

  • Method

  • 1
    Preheat the oven to 200°C.
  • 2
    Add the garlic and onion to olive oil in a Le Creuset 26cm Signature Skillet and fry for 5 minutes on a low heat to soften. Add the canned cherry tomatoes, tomato paste, cumin, coriander, paprika and seasoning, then bring to a simmer for 15 minutes. Stir in the red wine vinegar and season again to taste. Turn the heat to low and make 4 small wells in the sauce. Fill each well with kale and carefully break each of the eggs into the wells.
  • 3
    Tuck in the grilled halloumi slices. Bake for 10 – 15 minutes until the eggs are set and serve