Crispy Halloumi & Tomato Shakshuka Skillet

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 8 oz block halloumi cheese
• 3 tbsp extra-virgin olive oil
• 1 medium, diced yellow onion
• 1, diced red bell pepper
• 3, minced garlic cloves
• 1 (28 oz) can crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 8 large eggs
• 1/4 cup chopped fresh parsley or cilantro
• to taste kosher salt and black pepper
• for serving crusty bread or pita

Instructions

1. 1Pat the halloumi dry and slice into 1/2-inch thick planks. Heat olive oil in a large 12-inch oven-safe skillet over medium-high heat. Sear halloumi 2 minutes per side until deeply golden and crispy; transfer to a plate.
2. 2Reduce heat to medium and add remaining oil. Add diced onion and bell pepper with salt. Sauté 5–6 minutes until softened and starting to caramelize at the edges.
3. 3Stir in minced garlic, cumin, smoked paprika, red pepper flakes, and tomato paste. Cook 60–90 seconds until fragrant and the paste darkens slightly.
4. 4Pour in the crushed tomatoes, season with salt and several grinds of pepper, and bring to a lively simmer. Reduce heat to medium-low and cook 8–10 minutes, stirring occasionally, until the sauce thickens and tastes rich.
5. 5Use a spoon to make small wells in the sauce. Crack one egg into each well. Season the yolks lightly with salt and pepper.
6. 6Nestle the seared halloumi pieces the eggs. Cover the skillet with a lid and cook 5–7 minutes until the egg whites are just set but the yolks are still runny (or longer if you prefer firmer yolks).
7. 7Remove from heat, scatter chopped parsley over the top, and finish with a drizzle of olive oil. Serve straight from the skillet with warm crusty bread or pita for scooping.