Shakshuka with Chorizo & Griddled Halloumi

Here’s a slight variation on a Shakshuka…Shakshuka traditionally is a dish of eggs poached in a tomato sauce with chilli and onion often spiced with cumin…so here’s my take on it….

If i’m totally honest when i suggested cooking a red pepper, aubergine tomatoey based meal for dinner my hubby didn’t seem very impressed!….but whack some spices, some grilled halloumi and some chorizo into the mix and we had ourselves a dinner winner! Hubby had seconds as did our dinner guest for the evening, one of my husbands colleagues was staying with us for the night… so yep this is a good’un and as requested here is the the recipe for you! Please let me know if you try it and more importantly what you thought of it!! Hope you love it as much as we do!

Not only is it tasty but it’s also super easy to make…as hopefully you know by now most of my recipes are pretty simple!..If I can do it you can too!

Here’s what you’ll need although I’ll recap everything at the bottom…the only addition to the below is some eggs and halloumi…yum!

So start by heating some oil in a pan and then add your diced aubergine..fry this for a couple of minutes before adding your sliced peppers and onion…

Then in goes the chorizo and your garlic fry for  a few minutes until the veg takes on a bit of colour and the veg starts to soften..

Then it’s time to add your spices, stir these through to coat the veg and chorizo

Next add your passata and chopped tomatoes together with a big handful of fresh coriander, season well and then allow to simmer for 5-10 minutes.

Once the veg has softened slightly you can make a small well in the tomoto sauce and gently crack an egg into it….I used 3 eggs in this one but obviously add a couple more depending on how many mouths you’re feeding!

Then simply pop the lid on for 3-5 minutes until the white has set but the yolk still runny! Meanwhile griddle some halloumi.

Once the eggs are done simply place the halloumi over the top with another handful of torn coriander leaves and serve with some crusty bread and a green salad! So good!

So to recap here’s what you need:

• 1 red pepper – finely sliced
• 1 yellow pepper – finely sliced
• 2 garlic cloves – crushed
• 1 onion – sliced
• 1 aubergine – diced
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp ground coriander
• large handful of fresh coriander plus extra for the end
• 1 can of passata
• 1 can of chopped tomatoes
• 1/2 chorizo ring – sliced
• Eggs 1 per person
• Halloumi – sliced

and here’s what you need to do:

1. Start by heating some oil in a pan and then add your diced aubergine..fry this for a couple of minutes before adding your sliced peppers and onion…
2. Then add your chorizo and your garlic, fry for  a few minutes until the veg takes on a bit of colour and the veg starts to soften.
3. Now add your spices and stir through coating the veg
4. Next add your passata and chopped tomatoes together with a big handful of fresh coriander, season well and then allow to simmer for 5-10 minutes.
5. Once the veg has softened slightly you can make a small well in the tomoto sauce and gently crack an egg into it.
6. Pop the lid on and cook for a further 3-5 minutes until the white has set but the yolk still runny
7. Meanwhile griddle your halloumi.
8. When the eggs are ready, simply add the halloumi on top together with some fresh torn coriander leaves
9. Serve with some crusty bread to mop up the juices and a green salad.