Edouard Massih's Shakshuka and Halloumi

Za'atar Shakshuka:

• In a small bowl, mix your olive oil and za'atar until fully combined, and becomes a thick za'atar paste.


• Place your pan over medium-high heat, and scoop za'atar paste into the pan.


• Bring your za'atar paste up to a bubble. Reduce heat to medium, and start cracking your eggs into the pan. 


• Crack the eggs starting from the outside towards the inside, working fast so they all start cooking at the same time.


• Once the eggs and za'atar paste starts bubbling, reduce the heat to low and cook for 10-12 minutes, rotating the pan every 3 minutes to make sure that all your eggs are evenly cooked.


• Once your egg whites are fully cooked, turn the heat off and let sit for an additional minute. Serve with halloumi & cherry tomato jam! 

Seared Halloumi with Cherry Tomatoes:

1. Unpack your halloumi, drain it, and cut it into 1-inch slices.


2. Pat dry with a paper towel, and get your pan ready over medium-high heat with 1 tablespoon of olive oil. 


3. Once your oil starts smoking, place 6 slices of halloumi in the pan.


4. Sear your halloumi for 3 minutes, then flip and cook for an additional 2 minutes.


5. Remove fro the Wok and let cool.


6. In the same Wok, add your cherry tomatoes and an additional 2 tablespoons of olive oil. Close your Wok with the lid, and let the tomatoes braise.


7. After 5 minutes, turn your heat down to medium. Add your garlic, thyme, salt, and black pepper. Mix, cover, and cook for an additional 5 minutes.


8. Remove lid, stir, and let tomato jam reduce for an additional 2-3 minutes.


9. Turn heat off, and add your halloumi back into the Wok to absorb the tomato juices.


10. Garnish with arugula and serve with za'atar shakshuka!