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Shakshuka with Halloumi
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Shakshuka with Halloumi and Zhug

A vibrant, flavorful shakshuka featuring crispy cubes of fried halloumi and a fresh, zesty zhug sauce made with herbs, green chilies, and warm spices. Perfect for a hearty breakfast, brunch, or light dinner — ready in just 30 minutes and bursting with Middle Eastern-inspired flavors.
Prep Time10 minutes
Cook Time20 minutes
Course: Breakfast
Cuisine: Mediterranean, Middle Eastern
Keyword: brunch recipes, easy shakshuka, halloumi shakshuka, Middle Eastern shakshuka, shakshuka recipe, shakshuka with halloumi, shakshuka with zhug
Servings: 2
Calories: 400kcal

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.
    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 sliced onions and bell peppers; cook until softened.
  • Add smoked paprika, ground cardamom, salt, and pepper.
    Stir in chopped tomatoes and tomato paste. Add smoked paprika, crushed cardamom, salt, and pepper. Simmer until sauce thickens.
  • Stir in chopped tomatoes and tomato paste. Simmer until sauce thickens.
    Simmer until sauce thickens.
  • Make small wells in the sauce and crack eggs into each. Cover and cook until eggs are just set.
    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.
    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.
    Shakshuka with Halloumi and Zhug (Middle Eastern-Inspired Brunch)

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

Calories: 400kcal | Carbohydrates: 15g | Protein: 28g | Fat: 30g | Fiber: 4g