Shakshuka with kale and Halloumi

Preparation time : 10 mins Cooking time : 30 mins Servings : 4
Ingredients
  • 4 cloves of garlic - finely chopped
  • 3 Tbs olive oil
  • 1 red onion - finely chopped
  • 2 x 400 g canned cherry tomatoes
  • 2 Tbs tomato paste
  • 2 tsp paprika
  • 1 tsp ground cumin - toasted
  • 1 tsp ground coriander - toasted
  • sea salt and freshly ground black pepper
  • 1 tsp red wine vinegar
  • 4 jumbo free-range eggs
  • 200 g Halloumi - sliced and grilled
  • 6 - 8 kale leaves - stems removed
Method

Preheat the oven to 200°C.


Add the garlic and onion to olive oil in a skillet and fry for 5 mins on a low heat to soften. 


Add the canned cherry tomatoes, tomato paste, cumin, coriander, paprika and seasoning, then bring to a simmer for 15 mins. 


Stir in the red wine vinegar and season again to taste.


Turn the heat to low and make 4 small wells in the sauce. 


Fill each well with kale and carefully break each of the eggs into the wells. 


Tuck in the grilled halloumi slices.


Bake for 10 – 15 mins until the eggs are set and serve.


Reprinted with permission of Le Creuset