Shakshuka with Grilled Halloumi

Instructions

• • 1. Heat 1-2 tablespoons olive oil in a large deep pan over medium heat. Add the caraway and cumin seeds, and toast for 2 minutes until fragrant. Add garlic and onion. Cook for 8-10 minutes on low heat.
  • 2. Stir in cumin powder, ground coriander, smoked paprika, and chilli flakes. Cook for 2 minutes to release their aroma. Then add the cherry tomatoes and chopped canned tomatoes. Season with salt and pepper, and simmer gently on low heat for 10 more minutes, stirring occasionally, until the sauce thickens.
  • 3. Pat The Three Cows Halloumi Cheese for Grilling dry, then cut into 1 cm thick slices. Brush lightly with olive oil, then grill or pan-fry over high heat for 2-3 minutes on each side until golden grill lines appear. Cut into smaller pieces and set aside.
  • 4. Make 4 wells in the thickened sauce using the back of a spoon. Then crack the eggs into the wells. Cover the pan with a lid and cook on low heat for 8-10 minutes, until the egg whites are set and yolks are slightly runny or cooked to your liking.
  • 5. Top with freshly ground black pepper and tuck in the grilled halloumi slices. Garnish with chopped fresh green cilantro and serve warm with toasted Arabic bread.
• Serve and Enjoy!