Shakshuka with Grilled Haloumi and Toasted Ciabatta

Prepare Ingredients:

Preheat oven to 190°C. Wash the fresh produce. Peel and mince the onion and garlic. Cut haloumi into ½-1 cm slices. Cut capsicum into 1 cm pieces. Small dice the red chili, discarding seeds. Wash hands immediately after cutting the chili.

Grill Haloumi:

Heat olive oil in a large ovenproof high-sided pan over medium-high heat. When oil is shimmering, carefully add haloumi and cook until browned on surface, about 2 minutes per side. Transfer to a paper towel-lined plate to drain.

Prepare Shakshuka:

To the same pan, add more olive oil. When oil is shimmering, add onion and garlic and cook until onion is soft and translucent, about 5 minutes. Add cumin, smoked paprika and chilli using as much or as little as desired, stir to combine, and cook until fragrant, 1 minute. Add capsicum, cooking until softened, about 8 minutes.

Cook Shaksuka:

Add tomatoes to pan and stir to combine. Increase heat to medium high and simmer until slightly thickened and flavour's are melded, about 10 minutes. Taste and add salt as needed. Remove pan from heat and set aside. Add water if sauce is too thick.

Bake Shakshuka & Toast Ciabatta:

Nestle seared haloumi into shakshuka in pan. If using eggs optional, crack into a small bowl, removing any shell. Create small wells, spaced evenly in the shakshuka. Gently add eggs into wells. Sprinkle eggs with salt and black pepper. Bake in oven until egg whites are just set, about 8 minutes. Halve ciabatta rolls and butter sliced sides. After 4 minutes, add ciabatta rolls to oven, buttered side up. Toast until just golden.

You Plate It:

Serve shakshuka family style with buttered ciabatta alongside. Enjoy!