Ingredients
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2 tbsp olive oil
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1 red onionthinly sliced
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1 red bell pepperthinly sliced
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2 garlic clovesfinely chopped
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1 tsp ground cumin
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1 tsp smoked paprika
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¼ tsp ground cayenneoptional
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1 tbsp tomato paste
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1 x 400g can whole canned tomatoes
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100 ml water
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salt and pepperto taste
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4 large eggs
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200g halloumi cheesesliced into 1cm thick pieces
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fresh corianderor parsley to serve
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chili flakesor harissa to serve (optional)
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crumbled fetato serve (optional)
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extra chopped herbsto serve (optional)
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crusty breadto serve
Directions
A vibrant tomato and pepper stew spiced with cumin and paprika, served with runny poached eggs and golden seared halloumi. Perfect for breakfast, brunch, or a light dinner with crusty bread on the side.
Ingredients
| 2 tbsp olive oil | |
| 1 red onion | |
| 1 red bell pepper | |
| 2 garlic cloves | |
| 1 tsp ground cumin | |
| 1 tsp smoked paprika | |
| ¼ tsp ground cayenne | |
| 1 tbsp tomato paste | |
| 1 x 400g can whole canned tomatoes | |
| 100 ml water | |
| salt and pepper | |
| 4 large eggs | |
| 200g halloumi cheese | |
| fresh coriander | |
| chili flakes | |
| crumbled feta | |
| extra chopped herbs | |
| crusty bread |
Steps
|
1
|
Place the Grill Plate on the Panasonic Multi-Cooker, click the Barbecue icon, and press Start. Once hot, grill the halloumi slices for 1–2 minutes per side until golden and crispy. Set aside. |
|
2
|
Place the Deep Pot on the Panasonic Multi-Cooker. Adjust the dial so that the manual icon flashes. Press the Time button, turn the dial to 25 minutes (00:25), press the Temperature button, adjust to 160°C, then press Start. Wait for the Deep Pot to preheat. |
|
3
|
Heat 2 tablespoons of olive oil, then add the red onion and red pepper. Cook for 6–8 minutes until softened. |
|
4
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Add the garlic, cumin, paprika, cayenne (if using), and tomato paste. Stir and cook for 1–2 minutes until aromatic. |
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5
|
Pour in the whole canned tomatoes and 100 ml water. Break up the tomatoes with a spoon, season with salt and pepper, and simmer for 10–12 minutes until thickened. |
|
6
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Create 4 wells in the sauce and crack an egg into each one. Cover the Deep Pot with a lid or foil and continue cooking for 5–6 minutes until the egg whites are set and yolks remain soft. |
|
7
|
Remove from heat. Top with crispy halloumi, fresh herbs, crumbled feta, and chili flakes or harissa if desired. Serve hot with crusty bread. |
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