Description
A vibrant, protein-packed 5-Ingredient Haloumi Shakshuka featuring golden haloumi, spiced tomato sauce, kale, and perfectly poached eggs. Ready in just 30 minutes, it’s a bold and satisfying Mediterranean-inspired meal ideal for brunch or dinner.
Ingredients
1 tbsp Olive oil
250 g Halal sausage, sliced
250 g Haloumi, cut into 1 cm-thick slices
3 x 400 g Cans cherry tomatoes
3 cups Chopped kale
4 Eggs
Dukkah, to serve
Crusty bread, to serve (optional)
Instructions
- Heat the olive oil in a large frying pan over high heat.
- Add the haloumi slices and cook for 2–3 minutes on each side until golden. Remove and set aside.
- In the same pan, add the sliced sausage and cook for 3–4 minutes until browned and fragrant.
- Reduce the heat to medium and pour in the canned cherry tomatoes. Season with salt and pepper, stir well, and simmer for 5 minutes until slightly thickened.
- Stir in the chopped kale and cook until wilted.
- Make four small wells in the sauce and crack one egg into each. Return the haloumi slices to the pan, nestling them around the eggs.
- Cover and cook for 6–8 minutes until the egg whites are set but yolks remain soft.
- Sprinkle dukkah on top and serve straight from the pan with crusty bread for dipping.
Notes
For a vegetarian version, omit sausage or use a plant-based alternative.
Swap kale for spinach, silverbeet, or rocket.
Add chili flakes or harissa for heat.
Top with feta, tahini, or yoghurt for extra richness.
Can be baked in the oven at 180°C for 8–10 minutes after adding eggs.
Store leftovers in the fridge for up to 2 days and reheat gently in a pan.
Nutrition
- Serving Size: 1 portion (approx. 350g)
- Calories: 420
- Sugar: 10g
- Sodium: 890mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 230mg
