Pumpkin shakshuka with baked eggs and halloumi
- Serves: 4
- Prep: 5 mins
- Cook: 20 mins
This dish is no ordinary shakshuka; it's a delightful fusion of the Mediterranean and the British.
Ingredients
2 tsp olive oil
2 cloves garlic, finely chopped
10g fresh sage leaves, ½ finely chopped & ½ kept whole
400g roasted pumpkin, 2-3cm cubed
2 x 400g tinned chopped tomatoes
4 large British Lion eggs
200g halloumi cheese, 1-2cm cubed
Olive bread & green salad to serve
Method
- Heat 1 tsp oil over a medium heat in a medium-sized (28cm) ovenproof frying pan and stir in the garlic and chopped sage. Cook for 30 seconds until golden and fragrant. Stir through the roasted pumpkin and chopped tomatoes then cook for 10 minutes to reduce.
- Reduce the oven to 190C/170C fan/gas 5. Scoop 4 holes in the vegetable mixture then crack 4 British Lion eggs into the spaces. Transfer to the oven and cook for 8-10 minutes until the white is set but the yolks are still a little runny.
- Meanwhile place a non-stick frying pan over a medium heat and dry fry the halloumi cubes for 2-3 minutes over a medium heat, stirring often to brown on all sides. Remove from the heat and cover to keep warm. Wipe the frying pan out then heat the remaining 1 tsp oil over a low/medium heat and gently cook the whole sage leaves for approx 1 minute until crisp.
- Once the shakshuka is cooked, sprinkle over the halloumi and fried sage leaves. Serve with green salad and olive bread to dip.
Cooks tips
Get ahead by preparing step one of the pumpkin shakshuka up to a day before. Store in the fridge then gently heat through on the hob before continuing to step two.
You might also like
Boiled egg chicken salad
Perfect sharing lunch dish for you and your friends. Sweet and sour chicken takes the good old egg salad...
MOB Kitchen's Garlic, Tomato and Basil Baked Eggs
Watch the yolk drip, as you dunk crunchy croutons into this deliciously sweet and fresh tomato sauce with runny...