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Shakshuka with kale and Halloumi


kale shakshuka

Ingredients 13
Servings 4
Time 10 mins

Ingredients

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

Method

30 mins
 

Preheat the oven to 200°C.


Add the garlic and onion to olive oil in a skillet and fry for 5 mins 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 mins. 


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. 


Tuck in the grilled halloumi slices.


Bake for 10 – 15 mins until the eggs are set and serve.


Reprinted with permission of Le Creuset

 

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