- 2 brown onion thinly sliced
- 3 cloves garlic crushed
- 1 red capsicum (pepper) finely diced
- 1 tsp ground smoked paprika
- 1 tbsp ground mixed spice
- 800 g diced tomatoes
- 50 g tomato paste
- 4 eggs
- 8 olives
- 108 g haloumi
- olive oil for cooking
- sea salt
- 1 tbsp fresh flat-leaf parsley roughly chopped
- crusty bread toasted
- Sauté the onion and garlic over medium heat in a heavy based fry pan with a drizzle of olive oil.
- Once the onion becomes transparent, add the diced capsicum and continue to sauté for a further couple of minutes, until the capsicum starts to soften.
- Add the spices and stir through.
- Pour in the can of diced tomatoes along with the tomato paste and a good pinch of sea salt. Stir through, place a lid on, slightly ajar, and turn the heat down slightly to simmer for 8-10 minutes or until the sauce has thickened. If the sauce is too thick a little water can be added.
- Once the sauce is thick and rich, make a little well and gently crack an egg into it, repeat the process for all 4 eggs. Add the olives around the eggs and place the lid back on and allow to simmer until the eggs are cooked to your liking.
- While the eggs are cooking warm up another fry pan to medium heat and add a drizzle of olive oil. Slice the halloumi into 4-5mm thick slices and gently fry on each slide until golden brown.
- Serve the shakshuka in its cooking pan with the grilled halloumi placed over the top and a handful of freshly chopped parsley sprinkled over, with toasted crusty bread to the side.
Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.