Fresh zucchini ribbons and salty halloumi cheese slices baked into a tangy tomato and pepper sauce.
Hands-free mode with voice commands & timers
No ratings yet
Heat one tablespoon of olive oil in a large oven-proof skillet over medium-high heat. Sear the halloumi slices for 1-2 minutes per side until golden brown, then remove and set aside.
In the same skillet, add the remaining oil and sauté the diced onion and red bell pepper until softened and slightly caramelized, about 6-8 minutes.
Stir in the minced garlic, smoked paprika, cumin, and chili flakes. Cook for 1 minute until the spices are fragrant.
Pour in the crushed tomatoes. Reduce heat to low and simmer the sauce for 10-12 minutes until it thickens slightly. Season with salt and pepper to taste.
Gently fold the zucchini ribbons into the tomato sauce, creating little nests throughout the skillet.
Use a spoon to make four small wells in the sauce. Crack an egg into each well and arrange the seared halloumi slices around the eggs.
Cover the skillet with a lid and cook for 5-7 minutes, or until the egg whites are set but the yolks remain runny.
Garnish with fresh cilantro or parsley and serve immediately with crusty bread or pita.
