Shakshuka with Halloumi (Vegetarian, Gluten, Grain Free)

Shakshuka with Halloumi (Vegetarian, Gluten, Grain Free) From Front Close Up In A Pan

This recipe is for a warming, tasty, flavorful and super delicious Shakshuka with Halloumi.It only requires a few staple ingredients and 30 minutes to make, and most of it is taken care of by the stove. Make this dish for breakfast, brunch, lunch or why not for meal prep purpose. This shakshuka is both vegetarian, gluten and grain free.

Shakshuka with Halloumi (Vegetarian, Gluten, Grain Free) From Front In A Pan

Are you also a shakshuka lover? Please tell me that you’ve at least tried one?! If you haven’t it’s about time you do! A shakshuka is a tomato based dish that has its roots in the Middle Eastern and North Africa. The base is usually made with yellow onion, bell pepper and tomatoes, garlic and seasoned with lots of flavorful and tasty spices. And not to forget, the eggs. No shakshuka without eggs! This dish is perfect to make when you want something simple and easy, that only requires some staple ingredients but at the same time turns out very tasty, flavorful and warming. A shakshuka can be varied endlessly depending on what you’re in the mood for and what you have at home. You can make them both spicy, mild, green, light and fresh, more filling, use seasonal ingredients or make a fusion version including ingredients from other kitchens. There are endless variations so just use your imagination. This shakshuka has a quite classic base, with a lovely heat and is topped with fried halloumi, that adds a lovely salty and creamy texture, and crunchy almonds to get some crunch. It is topped with fresh cilantro and mint to add a fresh touch to it. Serve this shakshuka with your favorite bread for breakfast, brunch or lunch, or why not make it for meal prep purpose. It is both vegetarian, gluten and grain free.

A few tips:

  • Use good quality canned tomatoes. The tomatoes are really the base and core of a shakshuka, hence you want to use good causality once that have a lot of taste, are sweet and have a rich flavor.
  • The amount of red chili and chili powder can be adapted according to taste depending on how spicy you prefer your shakshuka.
  • I love to let my shakshuka simmer for at least 20 minutes. This makes all the flavors and spices become more intense and rich.
  • I recommend you to add a lid to the shakshuka when you have added the eggs to make sure they set properly.
  • Don’t fry the halloumi too early. Fry it just at the end when the shakshuka is almost done.
  • I topped my shakshuka with roughly chopped almonds to add some crunch. You can however skip them or use any other nuts or seeds that you like or have at home.
Shakshuka with Halloumi (Vegetarian, Gluten, Grain Free) From Above In A Pan

Ingredients for this Shakshuka with Halloumi:

  • Yellow onion
  • Garlic
  • Red bell pepper
  • Red chili
  • Paprika powder
  • Cumin
  • Chili powder
  • Lemon
  • Sea salt
  • Black pepper
  • Halloumi
  • Eggs
  • Almonds
  • Cilantro
  • Mint
  • Olive oil
Shakshuka with Halloumi (Vegetarian, Gluten, Grain Free) From Front Close Up In A Pan

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Shakshuka with Halloumi (Vegetarian, Gluten, Grain Free)

This is a delicious, flavorful and tasty Shakshuka with Fried Halloumi that is perfect to make for both breakfast, brunch or lunch
Course Breakfast, Brunch, Light Lunch
Cuisine Middle Eastern
Keyword Easy, Gluten-Free, Grain Free, vegetarian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 1 pan


  • 1 Yellow onion chopped
  • 2-3 Galic cloves minced
  • 1/2-1 Red chili minced
  • 1 Red bell pepper cored and diced
  • 1-2 tsp Paprika powder
  • 1 tsp Cumin
  • 1 tsp Chili powder
  • 1 Tomato diced
  • 1 can Canned tomatoes
  • 1/2 Lemon, juiced
  • Sea salt, to taste
  • Black pepper, to taste
  • 1 package Halloumi sliced
  • 2 Eggs
  • 5-6 Almonds roughly chopped
  • Cilantro
  • Mint
  • Olive oil, to fry


  • Preheat a pan over medium heat with some olive oil.
  • Add the yellow onion and garlic and let it fry for 1-2 minutes.
  • Add the diced bell pepper and red chili and fry for another 2-3 minutes.
  • Next add the diced tomato, paprika powder, cumin and chili pepper and stir to combine. Fry for 1-2 minutes.
  • Add the canned tomatoes and lemon juice and stir to combine. Let the shakshuka simmer for 10-15 minutes.
  • Make two nests in the shakshuka and add the two eggs in them. Cover with a lid and let the shakshuka and eggs fry for 5-8 minutes, until the eggs have set.
  • Meanwhile preheat a nonstick pan over medium heat with some olive oil.
  • When the pan is hot fry the halloumi for 1-2 minutes on each side.
  • Add the halloumi to the shakshuka and to the shakshuka with roughly chopped almonds, fresh cilantro and mint.
  • Serve immediately while warm.

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