One-Pan Shakshuka Recipe with Halloumi
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This shakshuka with halloumi is a vibrant, one-pan brunch recipe featuring eggs poached in a spicy harissa tomato sauce and topped with golden, crispy halloumi. It’s bold, comforting, and perfect for dipping with warm challah. If you’re craving more savory breakfast ideas, try my creamy Italian baked eggs in purgatory or this farmer’s market breakfast grain bowl next!
Why You’ll Love This Recipe
- One-pan simplicity – Big flavor with minimal cleanup.
- Halloumi upgrade – Fried cheese adds irresistible texture and richness.
- Perfect for brunch – A colorful, crowd-pleasing dish that looks impressive but is easy to make.
What is Shakshuka?
While shakshuka has origins in North Africa, it’s a popular in the Middle East, especially Israel, Palestine and Egypt. The dish is made with eggs poached in a spicy tomato sauce.
Key Ingredients in This Recipe
- Harissa – If you have never heard of harissa then I definitely recommend you try it! Harissa is spicy (but not “boiling lava hot” spicy) sauce or paste that is typically used in North African and Middle Eastern cooking. The sauce is a blend of hot chili peppers and spices and herbs such as coriander, cumin, garlic and lemon.
- Halloumi – While cheese is not traditional in shakshuka, I love the texture it adds. Halloumi is semi-hard, brined cheese made from a mixture of goat’s and sheep’s milk that can easily be grilled. The “squeaky cheese” can be found gourmet grocery stores and Whole Foods.
- Whole peeled tomatoes – Canned whole peeled tomatoes are extremely versatile. They are picked when ripe then cooked and peeled before they are canned and packed in tomato juice or tomato puree. They have a rich tomato flavor perfect for tomato sauces.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
If your eggs are cooking too quickly in the oven, loosely tent the pan with foil. It slows the top heat and helps the whites set while keeping the yolks runny.
Swaps and Substitutions
- Halloumi: Swap for paneer or crumble feta on top (no frying needed).
- Harissa: Use mild or hot depending on your heat preference, or swap with chili paste plus a pinch of cumin.
- Veggies: Add bell peppers, spinach, or zucchini for extra vegetables.
- Bread: Serve with toasted pita, sourdough, or naan instead of challah.
- Protein: Add sautéed merguez sausage for a heartier meal.
How to Make This Shakshuka Recipe with Halloumi (Step-by-Step)
Cut halloumi into ½” (1 cm) slices. Heat a large oven-safe skillet over medium heat, add the olive oil and heat through. Add the slices of halloumi and fry until golden brown, about 1 minute. Flip and continue to cook until golden brown, about an additional minute. Remove with tongs to a plate.
Preheat the oven to 375°F (190ºC). Return the pan with the oil to medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 6 minutes.
Add the garlic and cook until fragrant, about 30 seconds. Stir in the cumin and paprika, and cook for 1 additional minute.
Add the tomatoes and harissa, then season with salt and pepper. Simmer until the tomato sauce has thickened slightly, about 15 minutes.
Gently make little holes in the sauce and crack the eggs into the skillet over the tomatoes. Transfer the skillet to the oven, and bake until the eggs are just set, 8 to 10 minutes.
Break the fried halloumi into pieces and scatter over the shakshuka. Top with cilantro and green onions. Serve immediately with grilled challah bread on the side.
How to Serve This Shakshuka Recipe with Halloumi
- Serve hot with grilled or toasted challah for dipping.
- Garnish generously with cilantro and green onions for freshness.
- Pair with a simple cucumber salad or fresh greens to balance the heat.
- Add extra harissa on the side for guests who love more spice.
How to Store This Shakshuka Recipe with Halloumi
- Refrigerate: Store leftover sauce (without eggs) for up to 1 week.
- Eggs: Cooked eggs are best eaten fresh; reheating may overcook them.
- Freeze: Freeze the tomato sauce only — eggs and halloumi do not freeze well.
- Reheat: Warm sauce on the stovetop, then add fresh eggs and cook as directed.
FAQ – Frequently Asked Questions
Yes! The tomato-harissa base can be made up to 7 days in advance. Reheat and continue with the egg-poaching step when ready to serve.
Use a 10-inch oven-safe skillet. Aluminum or stainless steel is ideal because the acidic tomatoes can strip seasoning from cast iron.
Absolutely. After adding the eggs, cover the skillet and cook on low until the whites set and the yolks remain soft.
Harissa adds moderate heat. You can adjust by adding less (or more!) depending on your preference.
Yes — divide the sauce into ramekins or mini cocottes and bake for 8–10 minutes.
Other Recipes to Try
If you loved this shakshuka recipe, check out some of these next-level brunch recipes:
- Watermelon Salad with Grains and Halloumi
- Farmer’s Market Breakfast Grain Bowl
- Creamy Italian Baked Eggs in Purgatory
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Shakshuka Recipe with Halloumi
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Ingredients:
- 3 tablespoons extra-virgin olive oil
- 4 ounces halloumi cheese
- 1 cup diced yellow onion
- 3 garlic cloves, thinly sliced
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
- 2 tablespoons harissa, additional to taste, I use Mina Harissa
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 5 large eggs
- 1 tablespoon chopped cilantro,
- 1 medium green onion, thinly sliced
- Sliced and grilled challah bread, for serving
Instructions:
- Cut halloumi into ½" (1 cm) slices. Heat a large oven-safe skillet over medium heat, add the olive oil and heat through. Add the slices of halloumi and fry until golden brown, about 1 minute. Flip and continue to cook until golden brown, about an additional minute. Remove with tongs to a plate.
- Preheat the oven to 375°F (190ºC). Return the pan with the oil to medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 6 minutes.
- Add the garlic and cook until fragrant, about 30 seconds. Stir in the cumin and paprika, and cook for 1 additional minute.
- Add the tomatoes and harissa, then season with salt and pepper. Simmer until the tomato sauce has thickened slightly, about 15 minutes.
- Gently make little holes in the sauce and crack the eggs into the skillet over the tomatoes. Transfer the skillet to the oven, and bake until the eggs are just set, 8 to 10 minutes.
- Break the fried halloumi into pieces and scatter over the shakshuka. Top with cilantro and green onions. Serve immediately with grilled challah bread on the side.
Notes:
Nutrition:
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