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Onion shakshuka

Yields4 ServingsCook Time30 mins
Onion shakshuka

Ingredients

2 medium brown onions, thinly sliced
3 garlic cloves, crushed
1 red capsicum, finely diced
1 tsp sweet smoked paprika
1 tbsp harissa dried spice mix
800 g canned diced tomatoes
50 g tomato puree
4 free range eggs
8 green olives
108 g halloumi
Olive oil for cooking
Sea salt to taste
To serve
1 tbsp parsley, roughly chopped
Toasted crusty bread

Method

1

Sauté the onion and garlic over medium heat in a heavy based fry pan with a drizzle of olive oil.

2

Once the onion becomes transparent, add the diced capsicum and continue to sauté for a further couple of minutes, until the capsicum starts to soften.

3

Add the spices and stir through.

4

Pour in the can of diced tomatoes along with the tomato paste and a good pinch of sea salt. Stir through, place a lid on, slightly ajar, and turn the heat down slightly to simmer for 8-10 minutes or until the sauce has thickened. If the sauce is too thick a little water can be added.

5

Once the sauce is thick and rich, make a little well and gently crack an egg into it, repeat the process for all 4 eggs. Add the olives around the eggs and place the lid back on and allow to simmer until the eggs are cooked to your liking.

6

While the eggs are cooking warm up another fry pan to medium heat and add a drizzle of olive oil. Slice the halloumi into 4-5mm thick slices and gently fry on each slide until golden brown.

7

Serve the shakshuka in its cooking pan with the grilled halloumi placed over the top and a handful of freshly chopped parsley sprinkled over, with toasted crusty bread to the side.

Recipe created by Bonnie Coumbe for Australian Onions

Ingredients

 2 medium brown onions, thinly sliced
 3 garlic cloves, crushed
 1 red capsicum, finely diced
 1 tsp sweet smoked paprika
 1 tbsp harissa dried spice mix
 800 g canned diced tomatoes
 50 g tomato puree
 4 free range eggs
 8 green olives
 108 g halloumi
 Olive oil for cooking
 Sea salt to taste
To serve
 1 tbsp parsley, roughly chopped
 Toasted crusty bread

Directions

1

Sauté the onion and garlic over medium heat in a heavy based fry pan with a drizzle of olive oil.

2

Once the onion becomes transparent, add the diced capsicum and continue to sauté for a further couple of minutes, until the capsicum starts to soften.

3

Add the spices and stir through.

4

Pour in the can of diced tomatoes along with the tomato paste and a good pinch of sea salt. Stir through, place a lid on, slightly ajar, and turn the heat down slightly to simmer for 8-10 minutes or until the sauce has thickened. If the sauce is too thick a little water can be added.

5

Once the sauce is thick and rich, make a little well and gently crack an egg into it, repeat the process for all 4 eggs. Add the olives around the eggs and place the lid back on and allow to simmer until the eggs are cooked to your liking.

6

While the eggs are cooking warm up another fry pan to medium heat and add a drizzle of olive oil. Slice the halloumi into 4-5mm thick slices and gently fry on each slide until golden brown.

7

Serve the shakshuka in its cooking pan with the grilled halloumi placed over the top and a handful of freshly chopped parsley sprinkled over, with toasted crusty bread to the side.

Recipe created by Bonnie Coumbe for Australian Onions
Onion shakshuka

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