Shakshuka with Grilled Haloumi, Free Range Eggs and Kale

Preheat oven to 190°C. Cut haloumi into ¹⁄₂-1 cm slices and pat dry with a paper towel. Cut capsicum into 1 cm pieces. Thinly slice red chilli on an angle. Chop kale (discarding stems). Peel and mince garlic.

Heat olive oil in a large ovenproof high-sided pan over medium-high heat. When hot, carefully add haloumi and cook until golden brown, about 2 minutes per side. Transfer haloumi to a paper towel-lined plate to drain.

To the same pan over medium-high heat, add a little more olive oil. Add garlic, shakshuka spice mix and chilli (to taste - see tip). Stir to combine and cook until fragrant, about 1 minute more. Add capsicum, cooking until softened, about 5 minutes.

Add diced tomatoes, kale and beans and stir to combine. Reduce heat and simmer until slightly thickened and flavours are melded, about 5-7 minutes. Taste and add salt as needed. Remove pan from heat and set aside. Add a little water if sauce is too thick.

Create small wells with the back of a spoon, spaced evenly in the shakshuka. Add an egg to each well. Sprinkle eggs with salt and black pepper. Nestle seared haloumi into shakshuka. Bake in oven until egg whites are just set, about 8-10 minutes.

Place roll in the oven on a rack and warm through for 3-4 minutes. Garnish shakshuka with sliced chilli (to taste) and serve family-style, in the centre of the table, with sliced bread. Enjoy!

Preheat oven to 190°C. Cut haloumi into ¹⁄₂-1 cm slices and pat dry with a paper towel. Cut capsicum into 1 cm pieces. Thinly slice red chilli on an angle. Chop kale (discarding stems). Peel and mince garlic.

Heat olive oil in a large ovenproof high-sided pan over medium-high heat. When hot, carefully add haloumi and cook until golden brown, about 2 minutes per side. Transfer haloumi to a paper towel-lined plate to drain.

To the same pan over medium-high heat, add a little more olive oil. Add garlic, shakshuka spice mix and chilli (to taste - see tip). Stir to combine and cook until fragrant, about 1 minute more. Add capsicum, cooking until softened, about 5 minutes.

Add diced tomatoes, kale and beans and stir to combine. Reduce heat and simmer until slightly thickened and flavours are melded, about 5-7 minutes. Taste and add salt as needed. Remove pan from heat and set aside. Add a little water if sauce is too thick.

Create small wells with the back of a spoon, spaced evenly in the shakshuka. Add an egg to each well. Sprinkle eggs with salt and black pepper. Nestle seared haloumi into shakshuka. Bake in oven until egg whites are just set, about 8-10 minutes.

Place roll in the oven on a rack and warm through for 3-4 minutes. Garnish shakshuka with sliced chilli (to taste) and serve family-style, in the centre of the table, with sliced bread. Enjoy!

Preheat oven to 190°C. Cut haloumi into ¹⁄₂-1 cm slices and pat dry with a paper towel. Cut capsicum into 1 cm pieces. Thinly slice red chilli on an angle. Chop kale (discarding stems). Peel and mince garlic.

Heat olive oil in a large ovenproof high-sided pan over medium-high heat. When hot, carefully add haloumi and cook until golden brown, about 2 minutes per side. Transfer haloumi to a paper towel-lined plate to drain.

To the same pan over medium-high heat, add a little more olive oil. Add garlic, shakshuka spice mix and chilli (to taste - see tip). Stir to combine and cook until fragrant, about 1 minute more. Add capsicum, cooking until softened, about 5 minutes.

Add diced tomatoes, kale and beans and stir to combine. Reduce heat and simmer until slightly thickened and flavours are melded, about 5-7 minutes. Taste and add salt as needed. Remove pan from heat and set aside. Add a little water if sauce is too thick.

Create small wells with the back of a spoon, spaced evenly in the shakshuka. Add an egg to each well. Sprinkle eggs with salt and black pepper. Nestle seared haloumi into shakshuka. Bake in oven until egg whites are just set, about 8-10 minutes.

Place roll in the oven on a rack and warm through for 3-4 minutes. Garnish shakshuka with sliced chilli (to taste) and serve family-style, in the centre of the table, with sliced bread. Enjoy!

Preheat oven to 190°C. Cut haloumi into ¹⁄₂-1 cm slices and pat dry with a paper towel. Cut capsicum into 1 cm pieces. Thinly slice red chilli on an angle. Chop kale (discarding stems). Peel and mince garlic.

Heat olive oil in a large ovenproof high-sided pan over medium-high heat. When hot, carefully add haloumi and cook until golden brown, about 2 minutes per side. Transfer haloumi to a paper towel-lined plate to drain.

To the same pan over medium-high heat, add a little more olive oil. Add garlic, shakshuka spice mix and chilli (to taste - see tip). Stir to combine and cook until fragrant, about 1 minute more. Add capsicum, cooking until softened, about 5 minutes.

Add diced tomatoes, kale and beans and stir to combine. Reduce heat and simmer until slightly thickened and flavours are melded, about 5-7 minutes. Taste and add salt as needed. Remove pan from heat and set aside. Add a little water if sauce is too thick.

Create small wells with the back of a spoon, spaced evenly in the shakshuka. Add an egg to each well. Sprinkle eggs with salt and black pepper. Nestle seared haloumi into shakshuka. Bake in oven until egg whites are just set, about 8-10 minutes.

Place roll in the oven on a rack and warm through for 3-4 minutes. Garnish shakshuka with sliced chilli (to taste) and serve family-style, in the centre of the table, with sliced bread. Enjoy!

Preheat oven to 190°C. Cut haloumi into ¹⁄₂-1 cm slices and pat dry with a paper towel. Cut capsicum into 1 cm pieces. Thinly slice red chilli on an angle. Chop kale (discarding stems). Peel and mince garlic.

Heat olive oil in a large ovenproof high-sided pan over medium-high heat. When hot, carefully add haloumi and cook until golden brown, about 2 minutes per side. Transfer haloumi to a paper towel-lined plate to drain.

To the same pan over medium-high heat, add a little more olive oil. Add garlic, shakshuka spice mix and chilli (to taste - see tip). Stir to combine and cook until fragrant, about 1 minute more. Add capsicum, cooking until softened, about 5 minutes.

Add diced tomatoes, kale and beans and stir to combine. Reduce heat and simmer until slightly thickened and flavours are melded, about 5-7 minutes. Taste and add salt as needed. Remove pan from heat and set aside. Add a little water if sauce is too thick.

Create small wells with the back of a spoon, spaced evenly in the shakshuka. Add an egg to each well. Sprinkle eggs with salt and black pepper. Nestle seared haloumi into shakshuka. Bake in oven until egg whites are just set, about 8-10 minutes.

Place roll in the oven on a rack and warm through for 3-4 minutes. Garnish shakshuka with sliced chilli (to taste) and serve family-style, in the centre of the table, with sliced bread. Enjoy!

Preheat oven to 190°C. Cut haloumi into ¹⁄₂-1 cm slices and pat dry with a paper towel. Cut capsicum into 1 cm pieces. Thinly slice red chilli on an angle. Chop kale (discarding stems). Peel and mince garlic.

Heat olive oil in a large ovenproof high-sided pan over medium-high heat. When hot, carefully add haloumi and cook until golden brown, about 2 minutes per side. Transfer haloumi to a paper towel-lined plate to drain.

To the same pan over medium-high heat, add a little more olive oil. Add garlic, shakshuka spice mix and chilli (to taste - see tip). Stir to combine and cook until fragrant, about 1 minute more. Add capsicum, cooking until softened, about 5 minutes.

Add diced tomatoes, kale and beans and stir to combine. Reduce heat and simmer until slightly thickened and flavours are melded, about 5-7 minutes. Taste and add salt as needed. Remove pan from heat and set aside. Add a little water if sauce is too thick.

Create small wells with the back of a spoon, spaced evenly in the shakshuka. Add an egg to each well. Sprinkle eggs with salt and black pepper. Nestle seared haloumi into shakshuka. Bake in oven until egg whites are just set, about 8-10 minutes.

Place roll in the oven on a rack and warm through for 3-4 minutes. Garnish shakshuka with sliced chilli (to taste) and serve family-style, in the centre of the table, with sliced bread. Enjoy!