Pumpkin shakshuka with baked eggs and halloumi
- Serves: 4
- Prep: 5 mins
- Cook: 20 mins
This dish is no ordinary shakshuka; it's a delightful fusion of the Mediterranean and the British.
- 2 tsp olive oil
- 2 cloves garlic, finely chopped
- 10g fresh sage leaves, ½ finely chopped & ½ kept whole
- 400g roasted pumpkin, 2-3cm cubed
- 2 x 400g tinned chopped tomatoes
- 4 large British Lion eggs
- 200g halloumi cheese, 1-2cm cubed
- Olive bread & green salad to serve
- Heat 1 tsp oil over a medium heat in a medium-sized (28cm) ovenproof frying pan and stir in the garlic and chopped sage. Cook for 30 seconds until golden and fragrant. Stir through the roasted pumpkin and chopped tomatoes then cook for 10 minutes to reduce.
- Reduce the oven to 190C/170C fan/gas 5. Scoop 4 holes in the vegetable mixture then crack 4 British Lion eggs into the spaces. Transfer to the oven and cook for 8-10 minutes until the white is set but the yolks are still a little runny.
- Meanwhile place a non-stick frying pan over a medium heat and dry fry the halloumi cubes for 2-3 minutes over a medium heat, stirring often to brown on all sides. Remove from the heat and cover to keep warm. Wipe the frying pan out then heat the remaining 1 tsp oil over a low/medium heat and gently cook the whole sage leaves for approx 1 minute until crisp.
- Once the shakshuka is cooked, sprinkle over the halloumi and fried sage leaves. Serve with green salad and olive bread to dip.
Get ahead by preparing step one of the pumpkin shakshuka up to a day before. Store in the fridge then gently heat through on the hob before continuing to step two.
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