Shakshuka with Grilled Haloumi, Free Range Eggs & 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. Destem kale (discarding stems) and roughly chop. Peel and mince garlic.

Tip! Remove chilli seeds for a milder heat.

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.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein ensuring it is safe to eat.

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.

Tip! De-seed and use less chilli for a milder option.

Add diced tomatoes, kale and kidney 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.

Tip! Crack the eggs into a small bowl first, and remove any egg shell if necessary. If you don't have an ovenproof pan, you can cook the eggs by placing a lid (or foil) on your pan and cooking on the stovetop.

Place ciabatta 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 ciabatta. Enjoy!

Tip! Slice ciabatta to your liking - or just rip it into hunk.

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. Destem kale (discarding stems) and roughly chop. Peel and mince garlic.

Tip! Remove chilli seeds for a milder heat.

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.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein ensuring it is safe to eat.

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.

Tip! De-seed and use less chilli for a milder option.

Add diced tomatoes, kale and kidney 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.

Tip! Crack the eggs into a small bowl first, and remove any egg shell if necessary. If you don't have an ovenproof pan, you can cook the eggs by placing a lid (or foil) on your pan and cooking on the stovetop.

Place ciabatta 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 ciabatta. Enjoy!

Tip! Slice ciabatta to your liking - or just rip it into hunk.