Shakshuka with Grilled Haloumi, Free Range Eggs & Kale
- Prep time: 30 minutes
- Calories: 590
- 3 of Garlic Clove
- 1 400g Pack of Rich & Thick Diced Tomatoes - Classic
- 1⁄3 Bunch of Kale
- 4 of Free Range Eggs
- 1 200g Pack of Haloumi Cheese
- 3⁄4 Tbsp of Shakshuka Spice Mix
- 1 100g Pack of Red Kidney Beans
- 1 of Red Capsicum (small)
- 1 of Red chilli
- 1 1 Pack of Ciabatta Panini (150g)
Prepare Ingredients:Preheat oven to 190°C. Peel and mince garlic. Cut haloumi into 1⁄2-1 cm slices and pat dry with a paper towel. Cut capsicum into 1 cm pieces. De-stem kale (discarding stems) and roughly tear leaves. Thinly slice red chilli on an angle.
Grill Haloumi: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.
Prepare Shakshuka: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.
Finish Shaksuka:Add diced tomatoes 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.
Bake Shakshuka:Create small wells with the back of a spoon, 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:Place ciabatta roll in oven on 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!