1 each seeded and small diced red and yellow bell pepper
8 roughly chopped assorted fresh tomatoes
1 cup of water
1½ teaspoons of cumin
1 teaspoon of smoked paprika
¼ cup of crumbled halloumi cheese
2 tablespoons total of finely minced parsley, chives, basil and oregano
Kosher salt and fresh cracked pepper to taste
Preheat the oven to 375°.
Heat the olive oil in a medium size rondeaux and cook the onion and garlic until browned, about 10-12 minutes.
Deglaze with the lemon juice and add in the bell peppers and sauté for 4 to 6 minutes.
Add in the tomatoes and water and stew over medium-high heat for 20 minutes or until the sauce becomes thick. Note: If the sauce is thin, stir in 1 teaspoon of tomato paste at a time until it is thick.
Finish by stirring in the cumin, paprika, salt and pepper, and evenly transfer the mixture between 8 cocottes.
Add an egg to the top of each shakshuka cocotte and evenly sprinkle on half of the crumbled cheese.
Bake in the oven for 8-10 minutes or until the desired internal temperature of the eggs is achieved.
Garnish with the remaining cheese and chopped herbs.