The best kind of brunch is one-pan, low effort, and full of flavor — and that’s exactly what this shakshuka with halloumi is. I’ve made shakshuka more times than I can count, but this version is my go-to when I want something a little extra: spicy tomato sauce, jammy eggs, crispy halloumi on top, and a generous drizzle of zhug (a 5 minute herby Yemeni green chili sauce).
It’s fast, filling, and excellent with warm pita or sourdough to mop it all up.
If you love this, you’ll definitely want to check out my easy huevos rancheros recipe — another vibrant, satisfying skillet dish with bold flavors. This chai spiced French toast is another decadent brunch recipe.
Why You’ll Love This Shakshuka with Halloumi
This recipe brings a fresh spin to a classic, combining the squeaky saltiness of halloumi with the herbal heat of zhug — a bold flavor combo that’s a bit more unique than the usual. It’s flexible enough to make your own (use spinach, swap the eggs for tofu), and the zhug keeps well, so you can add a punch of green chili sauce to almost anything. Plus, it’s great for entertaining or meal prep since it reheats excellently without losing its flavors.
Ingredients & Substitutes for Shakshuka with Halloumi
Ingredients for Shakshuka with Halloumi
- Olive oil — use good-quality extra virgin for the best flavor
- Onion (or shallots) — finely chopped, adds sweetness and depth
- Bell peppers, sliced long and thin — any color, but red or yellow add nice sweetness
- Garlic (optional) — minced for extra aroma
- Tomato paste (optional) — deepens the sauce, or swap with tomato purée, or skip if you want a lighter tomato flavor
- Chopped tomatoes — I prefer high-quality canned Italian tomatoes for rich, balanced flavor, but fresh peeled and chopped works too
- Smoked paprika — adds subtle smokiness
- Ground cumin and/or crushed fresh cardamom pods — cardamom gives a fresh, unexpected aromatic twist
- Salt and pepper — to taste
- Eggs — gently poached in the sauce for that perfect runny yolk
- Halloumi — sliced and pan-fried until golden and crispy for salty contrast
Ingredients for Zhug
- Fresh cilantro (including stems) — for vibrant herbaceous flavor
- Fresh parsley — adds brightness and balance
- Garlic — essential for punchy depth
- Green chilies — adjust to taste, or swap with jalapeños for milder heat
- Ground coriander and ground cumin — warm spices that tie the sauce together
- Lemon juice — for a fresh, zesty finish
- Olive oil — helps emulsify and carry the flavors
How to Make Shakshuka with Halloumi (Step by Step)
Fry the halloumi
Start by cubing your halloumi and pan-frying it in olive oil until golden and crisp. Then remove and set aside — you’ll add it back at the end.
Build the Tomato Sauce
In the same pan, add a little more olive oil if needed. Toast cumin seeds for 30 seconds, just until fragrant. Then add the minced garlic, sliced bell peppers, and chopped onion. Sauté for 5–7 minutes, until everything is softened and slightly caramelized.
Pour in your high-quality chopped tomatoes, then stir in the tomato paste. Let it simmer for a few minutes to meld.
Stir in smoked paprika, chili powder, ground cumin, salt, and black pepper. Then let the sauce thicken and deepen in flavor.
Add the Eggs
Use the back of a spoon to make little wells in the sauce and gently crack in the eggs. Cover and cook until the whites are just set and yolks still soft — about 5–7 minutes.
Make the Zhug
In a food processor, pulse fresh cilantro, parsley, garlic, green chilies, ground cumin, lightly ground cardamom or seeds, olive oil, lemon juice, and a pinch of salt until you get a coarse, vibrant sauce. Finally, taste and adjust seasoning and heat as needed.
Finish and Serve
Once the eggs are just set, scatter the crispy fried halloumi cubes over the shakshuka. Spoon dollops of fresh zhug on top or serve it on the side for guests to add as they like. Serve immediately with warm pita, sourdough, or flatbread for dipping.
Tips for Cooking Shakshuka with Halloumi
- Halloumi is best sliced fairly thick so it crisps on the outside but stays soft inside. I love cutting them into cubes.
- Use a wide skillet so the eggs have enough space to cook evenly without crowding.
- Don’t rush the tomato sauce simmer — letting it thicken slowly builds deeper flavor.
- If you prefer firmer eggs, cook them a little longer or cover the pan for even heat distribution.
- Fresh cardamom pods in the spice mix add a surprisingly bright aroma — crush them lightly to release flavor.
- For a milder version, reduce the green chilies in the zhug or swap for jalapeños.
What to Serve with Shakshuka and Halloumi
- Serve shakshuka with warm crusty bread or pita to scoop up the sauce and runny yolks.
- Add a simple side salad with lemon vinaigrette for freshness.
- Pair with a dollop of cooling yogurt or labneh to balance the heat from the zhug.
- For a brunch spread, offer alongside olives, fresh tomatoes, and cucumber slices.
Shakshuka with Halloumi FAQs
Can I make shakshuka without halloumi?
Yes! It’s delicious on its own or you can swap halloumi for feta or even grilled tofu for a vegetarian twist.
Is zhug spicy?
Zhug has a fresh, herbal heat — you can adjust the chili level to make it milder or hotter depending on your preference.
Can I prepare the tomato sauce ahead of time?
Absolutely. The sauce can be made a day ahead and reheated gently before adding the eggs.
Shakshuka with Halloumi and Zhug
Ingredients
For the shakshuka
- 160 g halloumi, cubed cubed
- 1 tbsp olive oil (plus extra for frying halloumi)
- 1 tsp cumin seeds
- 2 garlic cloves minced
- 1 small onion thinly sliced
- 1 small bell pepper thinly sliced
- 400 g high-quality chopped tomatoes
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- 4 large eggs
- salt, to taste
- freshly ground black pepper, to taste
For the zhug
- 1 cup 1 cup fresh cilantro (leaves and tender stems)
- ½ cup fresh parsley (leaves and tender stems)
- 2 garlic cloves
- 1 fresh green chili (adjust to heat preference)
- ½ tsp cumin seeds (adjust to heat preference)
- ½ tsp ground cardamom
- 3 tbsp good-quality olive oil
- juice of ½ lemon
- salt, to taste
Instructions
- Cube the halloumi and fry in olive oil until golden and crispy. Remove and set aside.
- In the same pan, toast cumin seeds briefly, then add garlic and sauté until fragrant.
- Add sliced onions and bell peppers; cook until softened.
- Add smoked paprika, ground cardamom, salt, and pepper.
- Stir in chopped tomatoes and tomato paste. Simmer until sauce thickens.
- Make small wells in the sauce and crack eggs into each. Cover and cook until eggs are just set.
- While eggs cook, blend fresh herbs, garlic, chilies, cumin, cardamom, lemon juice, olive oil, and salt in a food processor to make zhug.
- Top shakshuka with fried halloumi and spoon zhug over or serve on the side. Serve immediately with bread.
Notes
- Use high-quality canned Italian tomatoes for the best flavor and texture in the sauce.
- Adjust the heat of the zhug by adding more or fewer chilies to taste.
- Cover the pan gently when cooking eggs to ensure whites set without overcooking the yolks.
- Serve with crusty bread or pita to soak up the flavorful sauce and zhug.
- Shakshuka tastes even better the next day — refrigerate leftovers and gently reheat.
Nutrition
This shakshuka with halloumi and zhug is such a fun twist on a classic—so easy to make and packed with flavor. The crispy halloumi and fresh, spicy zhug take it to the next level. If you give it a try, I’d love to hear how it turns out! Drop a comment below and let me know what you think or any tweaks you made. Happy cooking!
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