Shakshuka with Kale and Halloumi

What better way to brunch than with this indulgent version of Shakshuka? Add generous slices of salty, chargrilled halloumi and serve it in a Le Creuset Signature Skillet for a real show stopper at the breakfast table.

INGREDIENTS

4 garlic cloves, finely chopped
3 tbsp olive oil
1 red onion, finely chopped
2 x 400g canned cherry tomatoes
2 tbsp tomato paste
2 tsp paprika
1 tsp ground cumin, toasted
1 tsp ground coriander, toasted
Sea salt and freshly ground black pepper
1 tbsp red wine vinegar
4 jumbo free-range eggs
200g halloumi, sliced and grilled
6 – 8 kale leaves, stems removed

METHOD

Preheat the oven to 200°C.

Add the garlic and onion to olive oil in a Le Creuset 26cm Signature Skillet and fry for 5 minutes on a low heat to soften. Add the canned cherry tomatoes, tomato paste, cumin, coriander, paprika and seasoning, then bring to a simmer for 15 minutes. Stir in the red wine vinegar and season again to taste.

Turn the heat to low and make 4 small wells in the sauce. Fill each well with kale and carefully break each of the eggs into the wells. Tuck in the grilled halloumi slices.

Bake for 10 – 15 minutes until the eggs are set and serve.