Shakshuka loaded with juicy red bell pepper, lentils, and warm shakshuka spices is topped with eggs and sizzling pan-fried halloumi. Served with crispy toasted baguette rounds for a delicious dipping experience. Perfect for a flavourful breakfast.
- Hands-On Time: 25 minutes
- Overall Time: 45 minutes
- Serves: 2 People
- Vegetarian
Ingredients & Preparation
- 1 Onion (peeled & thinly sliced)
- 1 Red Bell Pepper (rinsed, deseeded & roughly diced)
- 1 Garlic Clove (peeled & grated)
- 15ml Tomato Paste
- 400g Tomato Passata
- 240g Lentils (drained & rinsed)
- 8g Fresh Coriander (rinsed & picked)
- 30ml Shakshuka Spice (14ml NOMU Moroccan Rub, 14ml Ground Paprika & 2ml Dried Chilli Flakes)
- 160g Halloumi
- 1 Sourdough Baguette (sliced into rounds)
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- 4 Eggs
- Butter (optional)
- Paper Towel
Directions
- GET GOING Boil the kettle. Place a deep pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the sliced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the diced red pepper and fry for 1-2 minutes, shifting occasionally. Add the grated garlic and the tomato paste. Fry for 1 minute until fragrant, shifting constantly.
- ADD THE LENTILS When the garlic is fragrant, pour in the tomato passata and 100ml of boiling water. Bring up to a simmer. Reduce the heat and cook for 6-7 minutes until the sauce has thickened. Add the rinsed lentils, ½ the picked coriander, the shakshuka spice, a sweetener of choice (to taste), and seasoning. Cook for 1-2 minutes until heated through. Add a splash of water if the sauce is too thick.
- HALLOUMI While the sauce is simmering, slice the halloumi into 1cm thick slices. Place a clean pan over a medium-high heat with a drizzle of oil. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Drain on paper towel and cover to keep warm.
- OPTIONAL EGG Using a spoon, make 2 small wells in the saucy lentils and crack an egg into each well. Cover with a lid and cook for 5-7 minutes, or until the eggs are done to your preference. Remove the pan from the heat.
- BAGUETTE Smear the baguette rounds with butter or drizzle with oil. Return the pan to a medium heat. When hot, add the baguette rounds, cut-side down, and toast for 1-2 minutes on both sides until starting to brow.
- YUM! Dish up a generous portion of shakshuka (with the sauce poached egg if using!) and top with the halloumi slices. Garnish with the remaining picked coriander. Finish it off with a crack of black pepper. Side with the toasted baguette rounds for dunking. Dig in, Chef!
Nutritional Information
Per 100g
Energy 543kJ
Energy 130kcal
Protein 7.4g
Carbs 17g
of which sugars 3.7g
Fibre 4.6g
Fat 3.7g
of which saturated 2.4g
Sodium 235mg
Allergens
Gluten, Dairy, Allium, Wheat
