Halloumi Shakshuka

Who doesn’t love a good brunch. I for one love brunch and am really missing travelling up to London for a good, boozy one. Fizz, eggs, possibly some cocktails and a gorgeous city…what more could you want on a Saturday. Lockdown has been getting difficult for all of us so I fancied rustling up a good brunch that would make my afternoon feel a bit special and would cheer me up. Plus it was my 30th so I needed to have a comforting breakfast to line my stomach for my lockdown bday.

The best things about this dish is that although its great for breakfast you can literally have it for any meal, it can be adapted to be vegan or you can have it with a piece of meat if you fancied, and its super easy. Perfect for a midweek meal.

Ingredients

1 red pepper sliced thinly

1 yellow pepper sliced thinly

1 red onion sliced

2 garlic cloves crushed

1 tsp tomato paste

1 tsp ground cumin

1 tsp smoked paprika

1 heaped tbsp Harissa ( we use Belazu rose harissa as it is hands down the best harissa I have tasted)

1 tin of canned tomatoes

1 block of halloumi

4 good quality eggs (We used duck eggs as it was a special occasion and it was glorious)

chopped coriander to garnish

Shallow saucepan with a lid

method

Fry your peppers and onion in a little olive oil on a medium heat until slightly soft. Then add the garlic and the dry spices. Cook for one minute then add the harissa and tomato paste and continue cooking for a further two minutes then add the tinned tomatoes. Simmer away for ten minutes until the sauce thickens.

Meanwhile in a separate pan fry or grill the halloumi until its golden brown.

Once the sauce has thickened, season with salt and pepper then make 4 dips for the eggs. Crack the eggs in and arrange the halloumi around them. Simmer with a lid on for five or so minutes until the eggs are just cooked. Scatter with some chopped coriander and dollop spoonfuls of the harissa on top.

Serve with toasted gluten free bread and you have yourself a feast!! Simple wasn’t it?