Shakshuka with Halloumi & Avocado
Mel
4
10 minutes
25 minutes
420
British / Turkish
This shakshuka is a vibrant, deeply satisfying dish built around gently spiced tomatoes, soft eggs and golden slices of halloumi, finished with creamy avocado and plenty of fresh herbs. Cannellini beans are stirred through the sauce, adding substance and making it hearty enough to serve as a complete meal rather than just a brunch plate.
The tomato base is rich and warming without being heavy, gently spiced and slow-simmered until glossy and full-bodied. Eggs are cracked directly into the sauce and cooked just until the whites are set and the yolks still soft, while the halloumi is seared until golden and nestled on top, adding saltiness and texture. Avocado brings cool creaminess, balancing the heat and richness beautifully.
Served straight from the pan with good bread for scooping, this is the kind of dish that feels abundant and comforting yet fresh and modern. It works just as well for a relaxed brunch as it does for a simple supper, and it’s designed for sharing — spooned generously, eaten slowly and enjoyed together.
WHY YOU’LL LOVE MAKING THIS SHAKSHUKA
Hearty yet balanced: eggs, beans, halloumi and avocado make it filling without feeling heavy.
Full of flavour: thanks to the gently spiced tomatoes, salty halloumi and fresh herbs.
Perfect for sharing: bring the pan straight to the table and let everyone help themselves.
Ideal for brunch or supper: making it a flexible recipe you’ll return to often.
Nutritious and satisfying: with protein, fibre and healthy fats in every serving.
Simple but impressive: minimal effort, maximum impact on the table.
Ingredients
- A splash of olive oil
- 125g halloumi cheese
- 1 red onion, thinly sliced
- 2 cloves garlic, grated
- 1/2 tsp cumin
- 1/2 tsp caraway seeds
- 1 tsp chilli flakes
- 2 x cans tomatoes
- 1 tbsp tomato ketchup
- 75g chopped kale, stalks removed
- 1 can cannellini beans, no need to drain
- A handful freshly chopped parsley and basil
- 4 eggs
- 1 avocado, sliced
- Toasted sourdough, a drizzle of extra virgin olive oil and soured cream to serve.
Directions
Heat olive oil in a large frying pan. Add slices of halloumi and cook until lightly browned on both sides. Set aside covered to keep warm.
To the same pan add the sliced red onion and cook until translucent. Add the garlic and spices and cook for a few more minutes to release the flavours. Pour in the splash of red wine, reduce, and then add the tomatoes, squeeze of ketchup and then mix in the kale. Add seasoning but remember the halloumi will add saltiness. Simmer for around 10 minutes to wilt the kale down and for it to reduce. If it reduces too much simply add a splash of water.
Add the undrained cannellini beans and parsley and basil. Stir them through.
Make 4 wells and then drop in the eggs. Cook for a few minutes but I found I needed to pop it under a hot grill for a couple of minutes to fully set the whites, but do leave the yolks runny.
To serve, place the halloumi slices on top along with the sliced avocado, a drizzle of olive oil and toasted sourdough and soured cream on the side.
This is delicious as a brunch dish but works equally well for supper.