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.


Serves 4

Preparation Time

Cook time

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Product TipLe Creuset's Signature Skillet features a helper handle for easier lifting and added control when moving between stovetop, oven and table.
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  • 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


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.