Shakshuka with Grilled Haloumi, Free Range Eggs & Kale

Prepare Ingredients:

Preheat oven to 190°C. Peel and mince ³⁄₄ of the onion (you will have left over) and garlic. Cut haloumi into ¹⁄₂ - 1 cm slices and pat dry with a paper towel. Cut capsicum into 1 cm pieces. Drain and rinse kidney beans. De stem kale leaves (discarding stems) and roughly tear. Thinly slice red chili on an angle.

Grill Haloumi:

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

Prepare Shakshuka:

To the same pan over medium-high heat, add a little more olive oil. Add onion and garlic and cook until onion is soft and translucent, about 5 minutes. Add cumin, smoked paprika and chili. Stir to combine, and cook until fragrant, 1 minute more. Add capsicum, cooking until softened, about 5 minutes.

Finish Shaksuka:

Add diced tomatoes and kidney beans, then 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 water if sauce is too thick.

Bake Shakshuka:

Create small wells, spaced evenly in the shakshuka. Line the wells with torn kale and 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.

You Plate It:

Wrap the pita breads in foil and warm through in the oven for 3 - 4 minutes. Garnish with sliced chili (to taste) and serve shakshuka family style, in the centre of the table, with warmed pita breads. Enjoy!