Zucchini and Halloumi Shakshuka

Ingredients

• 250 grams Halloumi cheese, sliced into 1/2-inch rectangles
• 2 pieces Medium zucchini, shaved into ribbons with a peeler
• 2 tablespoons Extra virgin olive oil
• 1 medium Yellow onion, finely diced
• 1 large Red bell pepper, thinly sliced
• 3 cloves Garlic cloves, minced
• 800 grams Crushed tomatoes
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 4 pieces Large eggs
• 0.25 cup Fresh cilantro or parsley, chopped(optional)
• 0.5 teaspoon Red chili flakes(optional)

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Stir in the minced garlic, smoked paprika, cumin, and chili flakes. Cook for 1 minute until the spices are fragrant.

4. 4

   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.

5. 5

   Gently fold the zucchini ribbons into the tomato sauce, creating little nests throughout the skillet.

6. 6

   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.

7. 7

   Cover the skillet with a lid and cook for 5-7 minutes, or until the egg whites are set but the yolks remain runny.

8. 8

   Garnish with fresh cilantro or parsley and serve immediately with crusty bread or pita.