In-between

Crispy Halloumi & Charred Apricot Shakshuka with Dukkah Crumb & Labneh Dollop

Name: Crispy Halloumi & Charred Apricot Shakshuka with Dukkah Crumb & Labneh Dollop
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Ingredients: 8 oz halloumi, cut into ⅜-inch thick slabs; 1 can (14 oz) San Marzano tomatoes, crushed by hand; 2 fresh apricots, halved; 2 large eggs; ¼ cup labneh (or Greek yogurt strained 4 hours); 2 tbsp dukkah (hazelnut-coriander spice blend); ½ small onion, minced; 2 garlic cloves, minced; ½ tsp ground cumin; ¼ tsp cinnamon; ¼ tsp Aleppo pepper (or ⅛ tsp cayenne + pinch paprika); 2 tbsp olive oil (divided); 1 tbsp unsalted butter; Sea salt and black pepper; Fresh cilantro and mint for garnish

A light but luxurious in-between: a tomato sauce perfumed with cinnamon, cumin and Aleppo pepper simmers gently. Thick slabs of halloumi are fried until golden-crisped on both sides, then nestled into the sauce. Fresh apricots, charred and caramelized, soften into the warm tomato. Two eggs are cracked into the sauce, poached until the whites are just set but yolks still yield. Topped with crunchy dukkah and a silken dollop of strained labneh.

753calper serving 39gprotein 34gcarbs 54gfat 15min prep 30min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this