Name: Shakshuka with Halloumi & Avocado
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: British / Turkish
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.

Shakshuka with Halloumi & Avocado

Rated 5.0 stars by 1 users

Cuisine

British / Turkish

Servings

Prep Time

10 minutes

Cook Time

25 minutes

Calories

420

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.

Recipe Note

Make ahead:
The tomato and pepper sauce can be made up to two days in advance and kept chilled. Reheat gently in a wide pan until piping hot and thickened again before adding the eggs. This makes shakshuka an ideal dish for relaxed hosting, as all the work is done ahead and the final cooking takes just minutes.

For hosting:
If cooking for a crowd, make the sauce in advance and finish with eggs just before serving. For larger numbers, the sauce can be transferred to an ovenproof dish, eggs cracked in, then baked until just set. Serve straight from the dish with plenty of bread and let guests help themselves — it’s informal, generous and unfussy.

Variations:
Shakshuka is endlessly adaptable. Add a spoonful of harissa or chilli paste for heat, crumble feta over just before serving, or stir through a handful of spinach or chard at the end. For a richer version, add roasted aubergine or peppers to the sauce; for brunch, finish with yoghurt or labneh alongside.

A key tip:
Make sure the sauce is properly thick before adding the eggs. It should be rich and spoonable, not loose — this helps the eggs hold their shape and cook evenly, rather than spreading into the sauce.

Nutrition

Serving Size: 1/4 of the dish
per serving: Calories; 420

Amount/Serving % Daily Value

Carbs: 28 grams; 11%
Cholesterol: 125 milligrams; 42%
Fat: 28 grams; 40%
Fiber: 8 grams; 27%
Protein: 22 grams; 44%
Saturated Fat: 11 grams; 55%
Sugar: 10 grams; 11%