I love this recipe because it’s simple, fast, and full of flavor. It takes just five main ingredients and half an hour to make, yet it looks and tastes like something special. The salty, golden haloumi pairs beautifully with the smoky, spiced tomato sauce, while the eggs poach gently to perfection. It’s ideal for brunch, lunch, or dinner — and I find it’s always a crowd-pleaser when served straight from the pan with crusty bread for dipping.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tbsp olive oil 250g halal sausage, sliced 250g haloumi, cut into 1cm-thick slices 3 x 400g cans cherry tomatoes 3 cups chopped kale 4 eggs Dukkah, to serve Crusty bread, to serve (optional)
Directions
I start by heating the olive oil in a large frying pan over high heat. Once the oil is hot, I add the haloumi slices and cook them for about 2–3 minutes on each side until they turn beautifully golden. Then, I set the haloumi aside on a plate.
In the same pan, I add the sliced sausage and cook it for 3–4 minutes, stirring occasionally, until it starts to brown and release its flavorful oils. I reduce the heat to medium, pour in the canned cherry tomatoes, and season with a little salt and pepper. I stir everything well to combine and let it cook for about 5 minutes so the sauce thickens slightly.
Next, I stir in the chopped kale until it softens and wilts into the tomato mixture. Using the back of a spoon, I make four small wells in the sauce and gently crack one egg into each space. I return the haloumi slices to the pan, nestling them around the eggs. I cover the pan and let it cook for 6–8 minutes, just until the egg whites are set but the yolks remain soft and runny.
When it’s ready, I sprinkle dukkah over the top for a nutty, spiced crunch and serve the shakshuka straight from the pan with warm crusty bread for dipping.
Servings and Timing
This recipe serves 4 people and takes around 30 minutes in total — just 5 minutes of prep and 25 minutes of cooking. It’s a quick, satisfying meal that’s perfect for weeknights or weekend brunches.
Variations
I sometimes swap the sausage for a vegetarian alternative or leave it out completely, adding extra vegetables like red peppers or mushrooms instead. For a different flavor, I use spinach instead of kale or add a sprinkle of chili flakes for more heat. If I’m making it for brunch, I sometimes crumble a little feta on top just before serving. A drizzle of tahini or a spoonful of yoghurt on the side also complements it beautifully.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I warm the shakshuka gently in a frying pan over low heat until hot, being careful not to overcook the eggs. The haloumi reheats well, though it’s best enjoyed fresh when it’s still crisp and golden.
FAQs
Can I make this vegetarian?
Yes, I simply skip the sausage or use a plant-based version instead.
What can I use instead of kale?
Spinach, silverbeet, or even baby rocket works just as well.
How do I keep the eggs soft and runny?
I cook them gently on medium-low heat and check often to avoid overcooking.
Can I bake this in the oven instead?
Yes, I can transfer the pan to the oven after adding the eggs and bake at 180°C for 8–10 minutes.
Can I use normal tomatoes instead of cherry tomatoes?
Yes, any canned chopped or crushed tomatoes will work — cherry tomatoes just give extra sweetness.
Can I make it spicier?
I add a pinch of chili flakes or a little harissa paste for a nice kick.
What should I serve it with?
I love serving it with crusty bread, pita, or even couscous to soak up the sauce.
Can I make it ahead of time?
I prepare the tomato base in advance, then add the eggs and haloumi just before serving.
How can I make it lighter?
I use less haloumi or swap sausage for lean turkey sausage or extra veggies.
What does dukkah add to the dish?
It gives a lovely nutty crunch and warm spice that complements the creamy eggs and salty cheese perfectly.
Conclusion
This 5-Ingredient Haloumi Shakshuka is a simple, flavor-packed dish that’s as easy as it is satisfying. I love how the rich tomato sauce, soft eggs, and crispy haloumi come together to make a wholesome, high-protein meal in under 30 minutes. Whether for brunch, lunch, or dinner, this shakshuka is guaranteed to impress with minimal effort and maximum flavor.
