Shakshuka with Berkswell and Halloumi

Serves 4


100g-150g Berkswell Cheese

250g Halloumi

2 tsp olive oil

1 Red pepper

2 tins of chopped tomatoes

1 onion, chopped

3 garlic cloves, finely chopped

1 teaspoon cumin seeds or 1-2 teaspoon powdered cumin

1 bay leaf

¼ teaspoon cayenne pepper

1 -2 teaspoon smoked paprika

Sprinkle of chilli flakes

A medium bunch of coriander, chopped

A few sprigs of fresh parsley, chopped

Sprinkle of sea salt

4 eggs


Halve the red pepper, brush with olive oil and season with salt and pepper. Place under the grill for 7-10 minutes until the skins are slightly blackened and peel away easily. Leave to cool

Add the chopped onions, garlic and cumin seeds to a large pan – cast iron or large frying pan with a lid

Cook until slightly brown

Slice the grilled peppers, add to the pan

Add the 2 tins of tomatoes to the pan

Add the chilli flakes, bay leaf, cayenne, paprika and half the coriander

Be generous and add more cumin if preferred

Season with salt and pepper to taste

Stir occasionally and cook for 10-15 minutes on the hob, to reduce the sauce. At halfway, preheat your oven approx. 180°

Towards the end of the 10-15 minutes, add the grated Berkswell – saving a little for the end - and stir in.

Either grill or pan fry the halloumi to your preference

Create 4 wells in the pan for the eggs

Crack in the eggs, cover with foil and place the pan in the oven. If you do not have a cast iron, then place the lid on the frying pan.

Remove from the oven after a few minutes, when the whites are cooked

Sprinkle over the fresh parsley

Top with finely grated Berkswell Cheese, season with salt, pepper and chilli flakes

Delicious served with grilled halloumi, warm flatbreads, pitta, and a yoghurt dip or labneh