Carb-Conscious Double The Haloumi Shakshuka

Nutrition per serve

Ingredients

• 1pcs capsicum
• 1pcs onion
• 1bunch parsley
• 1clove garlic
• 360g haloumi
• 10g Moroccan seasoning
• 410g tomato puree
• 50g tomato paste
• 10g dukkah
• 15ml olive oil
• 5ml honey
• 2pcs egg

Method

1. Step 1 — Prep ingredients
   Thinly slice the capsicum and onion. Coarsely chop the parsley leaves, discarding the stems. Crush or finely chop the garlic. Slice the haloumi.
2. Step 2 — Cook haloumi
   Heat 2 tsp olive oil in a large frypan over medium-high heat. Cook the haloumi for 2 mins each side or until golden. Remove from the pan. Heat 2 tsp olive oil in the pan over medium heat. Cook the capsicum and onion, stirring occasionally, for 7-8 mins until softened.
3. Step 3 — Simmer sauce
   Add the garlic and Moroccan seasoning to the veggies and cook, stirring, for 30 secs or until fragrant. Stir in half the tomato puree*, half the tomato paste*, 1 tsp honey and 80ml (⅓ cup) water and bring to a simmer. Cook, stirring occasionally, for 2 mins or until the capsicum is soft and the sauce is slightly reduced.
4. Step 4 — Add haloumi and eggs
   Stir the haloumi into the sauce. Taste, then season with salt and pepper. Using a spoon, make 2 shallow indents in the sauce. Carefully crack an egg into each indent. Cover and cook for 3-5 mins until the eggs are just cooked or cooked to your liking. Remove from the heat.
5. Step 5 — Serve up
   Divide the shakshuka among bowls and scatter with the parsley and dukkah. Or, put the pan on the table for everyone to help themselves. Enjoy!
6. Step 6 — Did you know?
   Haloumi is a brined, slightly springy cheese originally from Cyprus. Traditionally it was made from a mixture of goat and sheep milk, although these days cow's milk is also used. The haloumi we use is made using vegetable rennet, so it's suitable for vegetarians.

Allergens

Eier, Milch, Sulfit, Almond, Sesamsamen