Shakshuka with Halloumi

Methods

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and bell pepper, cooking for 6–8 minutes until softened.
3. Stir in the garlic and cook for 30 seconds until fragrant.
4. Add The Holly Tree Organic Curry Powder, Organic Turmeric Powder, Organic Black Pepper Powder, and Organic Chili Flakes. Toast the spices for about 1 minute.
5. Pour in the crushed tomatoes and season with salt. Simmer for 10–12 minutes, stirring occasionally, until the sauce thickens.
6. Meanwhile, heat a separate non-stick pan and sear the halloumi cubes for 2–3 minutes per side until golden.
7. Nestle the halloumi into the tomato sauce.
8. Using the back of a spoon, create four small wells in the sauce and carefully crack an egg into each one.
9. Cover the skillet and cook for 6–8 minutes, or until the egg whites are set while the yolks remain slightly runny.
10. Finish with chopped parsley and a drizzle of extra virgin olive oil.