Shakshuka is a healthy classic North African and Middle Eastern dish and one that’s eaten for breakfast or any meal of the day. It’s a simple combination of simmering tomatoes, onions, garlic, spices, and poached eggs.  

We had our first Shakshuka years ago on a trip to Egypt. We instantly fell in love with the simple, yet bolled flavors.  You will find different variations of it in Palestine, Jordan, Tunisia, and many other country’s. We are sharing the classic recipe with a twist. We added halloumi but you can customize it with your favorite cheese (or without). 

You will need 

  • 1 large onion, chopped
  • 1 large red bell pepper, chopped
  • 2 tomatoes, chopped
  • 2 garlic cloves, minced 
  • 1 large can of crushed tomatoes
  • 4 eggs
  • 4 slices of halloumi 
  • 1 tablespoon cocOlive oil 
  •  teaspoon paprika powder 
  • 1 teaspoon ground cumin
  • salt and pepper, to taste 
  • 2 tablespoons tomato paste 
  • 2 tablespoons fresh parsley, chopped
These ingredients are for 3 – 4 servings.


    1. Preheat oven; 180° celsius. 
    2. Heat olive oil in a large pan on medium heat. Add the chopped onion and bell pepper and cook for 5 minutes or until the onion becomes tender. 
    3. Add garlic, tomato paste, ground cumin, paprika powder, and cook for an additional minute. 
    4. Pour the chopped tomatoes, canned tomatoes into the pan. Add the chopped parsley, season with salt and pepper to taste, and bring the sauce to a simmer. 
    5. Lower the heat. Use a large spoon to make small wells in the sauce and crack the eggs into each well. Put the slices of halloumi on top of the sauce. 
    6. Turn off the heat. Carefully transfer the pan to the oven and bake for 5 – 10 minutes, or until the eggs and halloumi are done to your liking. Keep in mind that they’ll continue cooking after you pull the dish out of the oven. 
    7. Top it off with some parsley. 

Serve it with any kind of bread you like or with rice. If you like it spicy you can add chili flakes. 


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