Can I prepare the tomato sauce ahead of time?
Yes, you can prepare the tomato sauce up to 2 days in advance and store it in the refrigerator. Reheat the sauce gently before adding the eggs and halloumi.
BREAKFAST
Jordanian Shakshuka with Poached Eggs and Halloumi
This vibrant Jordanian Shakshuka features a rich, spiced tomato and pepper sauce, elevated with the salty tang of pan-fried halloumi and perfectly poached eggs. It's a hearty and flavorful breakfast or brunch dish that's sure to impress.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium heat. Add the chopped yellow onion and cook for 5 minutes until softened.
02
Add the minced garlic, diced red bell pepper, and diced green bell pepper to the skillet. Cook for another 7-8 minutes until the peppers are tender.
03
Stir in the cumin, paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant. Pour in the crushed tomatoes and water, then season with salt and black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for 10 minutes, allowing the flavors to meld.
04
While the sauce simmers, heat the remaining 1 tablespoon of olive oil in a separate non-stick pan over medium-high heat. Add the sliced halloumi and pan-fry for 2-3 minutes per side until golden brown and slightly crispy. Remove from pan and set aside.
05
Uncover the shakshuka sauce. Make four small wells in the sauce using the back of a spoon. Carefully crack one egg into each well. Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preference).
06
Carefully arrange the pan-fried halloumi slices around the eggs in the skillet. Garnish generously with fresh chopped parsley.
07
Serve immediately directly from the skillet, allowing everyone to scoop out their portion.
About This Recipe
This vibrant Jordanian Shakshuka features a rich, spiced tomato and pepper sauce, elevated with the salty tang of pan-fried halloumi and perfectly poached eggs. It's a hearty and flavorful breakfast or brunch dish that's sure to impress.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra layer of flavor, roast the bell peppers before adding them to the sauce. A pinch of za'atar can also be added with the other spices for an authentic Middle Eastern touch. Ensure your skillet is truly oven-safe if you prefer to finish the eggs in the oven (at 375°F/190°C for 5-7 minutes).
Easy Substitutions
If halloumi is unavailable, crumbled feta cheese can be added at the end of cooking. Spinach or kale can be wilted into the tomato sauce for added greens. For a smoky flavor, add 1/2 teaspoon of smoked paprika.
Storage & Reheating
Leftover shakshuka can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of water if needed. The eggs may cook further upon reheating.
Serving Suggestions
Serve this Jordanian Shakshuka with warm pita bread or crusty sourdough for dipping. A side of fresh cucumber and tomato salad with a lemon-mint dressing would provide a refreshing contrast. For a heartier meal, serve alongside a bowl of creamy labneh.
Common Mistakes
Overcooking the eggs is a common mistake; keep an eye on them and remove from heat once the whites are set but yolks are still runny. Not simmering the sauce long enough can result in a less flavorful dish; allow at least 10 minutes for the flavors to meld. Overcrowding the pan with halloumi will prevent it from browning properly; cook in batches if necessary. Using a skillet that isn't truly oven-safe if you plan to finish in the oven can damage your cookware.
Frequently Asked Questions
What kind of skillet is best for shakshuka?
An oven-safe cast iron skillet or a heavy-bottomed stainless steel skillet is ideal, as they retain heat well and can go from stovetop to oven if desired.
Can I use canned diced tomatoes instead of crushed?
Yes, canned diced tomatoes can be used, but you might want to crush them slightly with a spoon or your hands before adding them to the sauce for a smoother consistency.
MORE TO KNOW
Achieving perfectly poached eggs in shakshuka is key. Ensure your sauce is simmering gently, not boiling vigorously, before adding the eggs. This prevents the eggs from breaking apart. Covering the skillet creates a steamy environment that helps the egg whites set evenly while keeping the yolks tender. If you prefer firmer yolks, simply cook for a minute or two longer. The halloumi adds a unique salty, chewy texture that complements the rich tomato sauce beautifully, making this a distinct take on the classic dish.
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