Roasted Tomato Shakshuka with Feta and Halloumi

Name: Roasted Tomato Shakshuka with Feta and Halloumi
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 3 eggs; 100 g feta; 50 g halloumi; 6 medium tomatoes, halved; 1 red onion, finely chopped; 8 Padron peppers or green sivri peppers, sliced; 1 handful wild garlic or spinach; 100 g stale bread, torn into bite-sized pieces; 2 tsp olive oil, plus extra for drizzling; 2 tsp pul biber, plus extra to serve

This roasted tomato shakshuka is rich, savory, and bright, with sweet tomatoes, mild peppers, creamy feta, and crisp halloumi. Baked eggs and torn bread make it hearty enough for brunch, lunch, or a simple vegetarian dinner.

Servings6 Portions

Prep Time15 Mins

Cook Time40 Mins

Difficulty

Intermediate

Ingredients

eggs
3
feta
100 g
halloumi
50 g
medium tomatoes, halved
6
red onion, finely chopped
1
Padron peppers or green sivri peppers, sliced
8
wild garlic or spinach
1 handful
stale bread, torn into bite-sized pieces
100 g
olive oil, plus extra for drizzling
2 tsp
pul biber, plus extra to serve
2 tsp

Step-by-Step Instructions

Preheat the oven to 200°C/180°C fan/gas 6. Place the halved tomatoes cut-side down in a roasting tin, drizzle lightly with olive oil, and season with salt and pepper. Roast for 20 minutes, then let them cool until easy to handle.

While the tomatoes roast, heat 2 tsp olive oil in a medium ovenproof frying pan over medium heat. Add the chopped red onion and cook for about 8 minutes, stirring often, until softened and lightly caramelized.

Add the sliced peppers, pul biber, and a pinch of salt and pepper to the onion. Peel the skins from the roasted tomatoes, then add the tomatoes and any roasting juices to the pan.

Break up the tomatoes with a wooden spoon and simmer over medium-high heat for about 5 minutes, until the sauce thickens slightly. Stir in the wild garlic or spinach and cook for 1 minute, just until wilted.

Remove the pan from the heat. Nestle the torn bread into the tomato mixture, then make 3 wells with the back of a spoon. Crack an egg into each well, crumble over the feta, grate over the halloumi, drizzle with a little olive oil, and finish with an extra pinch of pul biber.