Edouard Massih's Shakshuka and Halloumi
30 minsTotal Time
For the Za'atar Shakshukah:
- 1 cup extra virgin olive oil
- 1/2 cup za'atar
- 6 eggs
For the Seared Halloumi with Cherry Tomatoes:
- 1 block Halloumi
- 3 tbsp olive oil
- 12 oz cherry tomatoes
- 4 garlic cloves, thin sliced
- 2 tbsp fresh thyme sprigs
- 1 pinch salt
- 1 pinch black pepper
- Arugula for garnish
- 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:
- Unpack your halloumi, drain it, and cut it into 1-inch slices.
- Pat dry with a paper towel, and get your pan ready over medium-high heat with 1 tablespoon of olive oil.
- Once your oil starts smoking, place 6 slices of halloumi in the pan.
- Sear your halloumi for 3 minutes, then flip and cook for an additional 2 minutes.
- Remove fro the Wok and let cool.
- 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.
- 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.
- Remove lid, stir, and let tomato jam reduce for an additional 2-3 minutes.
- Turn heat off, and add your halloumi back into the Wok to absorb the tomato juices.
- Garnish with arugula and serve with za'atar shakshuka!