Name: Shakshuka with Halloumi and Grilled Challah Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 3 tablespoons extra-virgin olive oil; 4 ounces halloumi cheese; 1 cup diced yellow onion; 3 garlic cloves, thinly sliced; 1 teaspoon ground cumin; ½ teaspoon paprika; 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped; 2 tablespoons harissa (additional to taste, recommended Mina Harissa); Kosher salt, as needed; Freshly ground black pepper, as needed; 5 large eggs; 1 tablespoon chopped cilantro; 1 medium green onion, thinly sliced; Sliced and grilled challah bread, for serving

If you’re looking to add a fresh twist to a classic Middle Eastern favorite, this Shakshuka with Halloumi and Grilled Challah Recipe is my absolute go-to. It’s warm, comforting, and loaded with bold flavors that just sing together, especially when paired with perfectly grilled challah. I promise you, once you try this, it might just become your new weekend brunch obsession.

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Why You’ll Love This Recipe

Flavor Explosion: The spicy tomato base combined with salty fried halloumi creates an unbeatable savory balance that tantalizes your taste buds.
Textural Contrast: Silky poached eggs atop a chunky sauce, with creamy crispy halloumi and soft grilled challah — it’s a mouthfeel party.
Easy to Prep: Despite its fancy looks, this recipe is straightforward, making it perfect for both weeknight dinners or leisurely weekends.
Satisfying and Shareable: It’s a crowd-pleaser that brings everyone to the table — I’ve seen friends fight over the last piece of challah!

This close-up image shows a metal pan filled with a rich red tomato sauce mixed with chunky bits of browned meat or vegetables. On top of the sauce, there are five sunny-side-up eggs with bright yellow yolks and cooked white edges, partially submerged in the sauce. The sauce has a thick, textured look with small bubbles on the surface, giving it a warm, hearty feel. The pan rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together beautifully — the halloumi brings that salty, squeaky cheese texture, while the harissa adds just the right amount of heat without overpowering. Grab good-quality eggs and fresh challah to make this dish truly sing.

Extra-virgin olive oil: Use a fruity, robust one for that rich base flavor.
Halloumi cheese: This cheese’s firm texture is perfect for frying without melting away.
Yellow onion: Caramelizes nicely and adds a hint of sweetness to the sauce.
Garlic cloves: Thinly sliced to perfume the dish without being overwhelming.
Ground cumin: Gives a warm, earthy depth to the tomato sauce.
Paprika: Provides smoky undertones that balance the heat of the harissa.
Whole plum tomatoes (canned): Their natural sweetness and acidity are critical for that balanced shakshuka sauce.
Harissa: I use Mina Harissa — it’s flavorful and not too fiery, but adjust to your spice level.
Kosher salt: Enhances all the flavors — season to taste!
Freshly ground black pepper: Adds subtle heat and complexity.
Large eggs: Make sure they’re as fresh as possible for the best texture.
Chopped cilantro: For a fresh, herbal pop at the end.
Green onion: Thinly sliced for a mild bite and color.
Challah bread: Sliced and grilled, it’s the perfect vehicle for soaking up every last drop of sauce.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with shakshuka — it’s such a forgiving recipe. Feel free to personalize it depending on your mood or what’s in your fridge. I often swap out herbs or spice levels.

Add some greens: Toss in fresh spinach or kale towards the end of simmering for an extra nutrient boost.
Spice swaps: If harissa is too spicy, try a milder chili paste or smoked paprika instead — adjust heat to your liking!
Halloumi alternatives: If you can’t find halloumi, try frying paneer or even firm mozzarella, though the salty tang of halloumi is hard to beat.
Vegan version: Use tofu instead of eggs and dairy-free cheese to recreate this dish while keeping the spirit alive.

How to Make Shakshuka with Halloumi and Grilled Challah Recipe

Step 1: Fry the Halloumi Until Golden and Crispy

Start by cutting your halloumi into half-inch slices. Heat a large oven-safe skillet over medium heat with olive oil. When the oil’s shimmering, add the halloumi slices. Fry each side for about a minute until they turn a gorgeous golden brown — this process seals in their signature squeaky texture. Don’t overcrowd the pan here; cook in batches if necessary. Once done, transfer them to a plate and set aside. This little step adds such a lovely salty contrast that elevates the whole dish.

Step 2: Build a Flavor-Packed Tomato Sauce

Return the pan with oil to medium heat and add diced yellow onions. Stir often and cook until they soften and become translucent — this usually takes about 6 minutes. Toss in thinly sliced garlic, cooking just until fragrant (about 30 seconds). Next, stir in cumin and paprika — their warmth really layers the sauce. Pour in chopped canned plum tomatoes with their juices and add harissa, adjusting the spice level to your taste. Season with kosher salt and freshly ground black pepper. Let this simmer gently, uncovered, until the sauce thickens slightly, roughly 15 minutes. You’ll want it cozy and thick enough to cradle the eggs later but not too dry.

Step 3: Poach the Eggs in the Sauce

Now the exciting part: make little wells in the sauce with the back of a spoon, then carefully crack the eggs into these pockets. Transfer your skillet to a preheated oven at 375°F (190ºC) and bake for 8 to 10 minutes. Keep an eye so the eggs gently set without getting rubbery — I love when the yolks are still slightly runny for dipping!

Step 4: Add Halloumi and Fresh Herbs, Then Serve

Once the eggs are perfectly poached, break the fried halloumi into bite-sized pieces and scatter them over the top. Finish with chopped cilantro and thinly sliced green onions to add freshness and color. Serve immediately alongside grilled challah slices that you can use to scoop up every delicious bite. Trust me, the grilled challah soaks up the spicy tomato and gooey egg yolks like a dream.

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Pro Tips for Making Shakshuka with Halloumi and Grilled Challah Recipe

Even Halloumi Slices: Cut your halloumi uniformly to ensure even frying and prevent some pieces from overcooking.
Skip Over-Stirring: Let the onions and garlic cook undisturbed for better caramelization, imparting deeper flavor.
Use an Oven-Safe Skillet: This makes the transition from stovetop to oven super smooth without dirtying extra pans.
Don’t Overcook the Eggs: Removing at just-set stage means yolks stay creamy and keep the dish luscious and satisfying.

How to Serve Shakshuka with Halloumi and Grilled Challah Recipe

A white pan holds a dish with three main visible layers: the bottom layer is a chunky red tomato-based sauce mixed with some green herbs and small bits of cheese or tofu; on top, there is a bright yellow sunny-side-up egg with a smooth white surrounding the yolk. The egg is garnished with green onion slices and small cilantro leaves. At the back of the pan, two pieces of toasted white bread with dark grill marks lean against the edge, showing a soft inside and slightly crispy outside. The pan rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m all about keeping garnishes fresh and simple here — a sprinkle of chopped cilantro brings a bright herbal note that cuts through the rich tomato and cheese. Thinly sliced green onions add a slight crunch and mild sharpness. Sometimes, I toss on a few dashes of smoked paprika or chili flakes for extra punch if I’m feeling spicy.

Side Dishes

We usually keep this shakshuka meal pretty self-contained thanks to the grilled challah bread, but I’ve served it alongside simple salads — like a cucumber and tomato salad with lemon dressing or a beet and feta mix — for a fresh, crunchy contrast.

Creative Ways to Present

For special occasions, I like to serve the shakshuka in individual mini cast iron skillets — it feels so cozy and makes guests feel extra pampered. Adding a drizzle of tahini or a sprinkle of za’atar on top adds an unexpected but welcome earthy flavor twist.

Make Ahead and Storage

Storing Leftovers

I usually store the tomato sauce separately from the eggs and halloumi in airtight containers in the fridge. This keeps everything fresher for longer — the eggs, especially, don’t hold up well mixed in after cooking.

Freezing

The tomato sauce freezes beautifully, so I freeze it in small portions. When I’m ready, I defrost it overnight in the fridge and then reheat gently, adding fresh eggs and fried halloumi when serving.

Reheating

Reheating works best on the stovetop over low heat with a splash of water to loosen the sauce. Add fresh eggs poached from scratch, then toss in the halloumi last to maintain texture.

FAQs

Can I make shakshuka without harissa?

Absolutely! If you don’t have harissa, you can substitute it with a mix of smoked paprika and chili powder or use a milder chili paste. The harissa adds a unique spicy and smoky note, but the dish still tastes great without it.
What can I use instead of halloumi cheese?

If halloumi isn’t available, try paneer or a firm mozzarella cheese. While you won’t get the exact salty squeakiness, these cheeses fry well and add a lovely texture contrast in the dish.
Is this dish suitable for meal prep?

The tomato sauce can be prepped ahead and refrigerated or frozen, but I recommend cooking the eggs and frying the halloumi fresh to enjoy the best texture when serving.
How do I know when the eggs are perfectly cooked?

After baking in the oven for 8-10 minutes, the egg whites should be set but still tender, and the yolks slightly runny. If you prefer firmer yolks, leave them in a minute or two longer but watch carefully to avoid overcooking.

Final Thoughts

Making this Shakshuka with Halloumi and Grilled Challah Recipe has become such a joyful ritual for me — it’s one of those dishes that brings warmth, flavor, and a little bit of indulgence in every bite. Whether you’re cooking for yourself or sharing with friends and family, it’s a menu winner that feels special but is totally doable. Give it a try and trust me, you’ll find yourself craving those golden fried halloumi pieces dipped in spicy tomato sauce and scooped up with soft challah the next day!