Shakshuka with kale and Halloumi

4 servings Prep: 10 mins, Cooking: 30 mins
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By Food24 September 12 2018
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Ingredients (13)

4 cloves garlic — finely chopped
3 Tbs fresh chillies — 573
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 vinegar — red wine
4 jumbo free-range eggs
200 g halloumi — sliced and grilled
6 - 8 kale leaves — stems removed
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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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