Shakshuka with Nduja and Haloumi
This is ALL kinds of spicy yum mopped up with warm Turkish bread and makes a great breakfast, lunch or dinner. If spice isn’t your thing you can leave out the nduja.
Shakshuka with Nduja and Haloumi
Serves 4
INGREDIENTS
2 tbs olive oil
1 large onion, halved and thinly sliced
1 red capsicum, diced
2 large garlic cloves, finely chopped
1/2 tsp ground coriander
1/2 tsp ground cumin
1 tsp sweet paprika
2 x 210g can crushed tomatoes
1 pinch sea salt and freshly cracked pepper to taste
50g nduja (or less if you prefer less heat)
100g haloumi, roughly torn up
4 large eggs
black sesame seeds to garnish
Heat 2 tbs olive oil in a medium sized frypan over a low heat. Add onion and capsicum and cook gently for about 10 minutes or until caramelised and soft. Add garlic and spices and cook for another 5 minutes (still on a gentle heat). Add the tomatoes and season with salt and pepper to taste. Break up the nduja into 6 small pieces and scatter over tomato mixture and stir. Simmer for 5 minutes, or until the mixture has thickened. Scatter over the haloumi and turn off the heat.
Using the back of a soup spoon or ladle make 4 indentations in the tomato mixture. Very carefully crack the eggs into the holes.
Places lid over the pan and gently simmer for about 3- 5 minutes until the eggs are just set.
Sprinkle with black sesame seeds serve immediately with warm Turkish bread.
