Shakshuka with Halloumi Cheese

Halloumi is one of the best cheeses you can add to your Shakshuka. It’s deeply Mediterranean and it has got a very interesting texture and flavour. Our Shakshuka with Halloumi Cheese is served with an light tapenade that reinforces the Mediterranean spirit of this dish.

Tapenade is usually made with anchovies and capers, apart from black olives, but I’m not adding them to my recipe to give a lighter flavour and keep this recipe 100% vegetarian. Anyway, if you are fan of strong flavours, go ahead and add them to your tapenade.

How to make Shakshuka with Halloumi Cheese

FENNEC Shakshuka with Halloumi Cheese 2INGREDIENTS

  • 1 Jar of FENNEC Shakshuka Sauce
  • 1 egg
  • Halloumi Cheese
  • Salt & Black Pepper
  • For the Light Tapenade:
    • Black olives
    • 1 Garlic clove
    • Fresh parsley
    • Oregano
    • Extra Virgin Olive Oil
    • Salt & Black Pepper

INSTRUCTIONS

Let’s start with the tapenade. Drain the olives and put them in the food processor, grate the garlic and add it to the olives alongside the parsley, the oregano, some Extra Virgin Olive Oil and a pinch of salt and pepper. Blend eveything until it gets a creamy texture. Taste it -always taste your food!- and add some more salt and pepper if it’s necessary but remember Halloumi is already salted, so be careful. By the way, If the tapenade it’s too thick, you can add some more olive oil or a splash of water.

Once the tapenade is done, it’s time for the Shakshuka. Warm the content of your FENNEC jar medium-high fire, when it’s hot, crack the egg and add it to the Shakshuka sauce. Cover the pan with a lid and cook the egg until the white is done and the yolk has the texture you love.

To cook the Halloumi, put some olive oil in a pan, cut the cheese in slices and fry them until they are golden brown and crispy. Add the cheese to the Shakshuka, put some of the tapenade on the top of the cheese and serve immediately.

I suggest you to enjoy this Shakshuka with Halloumi Cheese with some warm pita bread and nice company.

 

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