Method

Step 1

Heat 1 tsp oil over a medium heat in an ovenproof frying pan and stir in the garlic and chopped sage. Cook for 30 seconds until golden. Stir through the roasted pumpkin and chopped tomatoes then cook for 10 minutes to reduce.

Step 2

Reduce the oven to 190C/170C fan/gas 5. Scoop 4 holes in the vegetable mixture then crack 4 Duncan’s Eggs into the spaces. Transfer to the oven and cook for 8-10 minutes until the white is set but the yolks are still runny.

Step 3

Place a non-stick frying pan over a medium heat and dry fry the halloumi cubes for 2-3 minutes over a medium heat, stirring often to brown on all sides. Remove from the heat and cover to keep warm.

Step 4

Heat the remaining 1 tsp oil over a low/medium heat and gently cook the whole sage leaves for approx 1 minute until crisp.

Step 5

Once the shakshuka is cooked, sprinkle over the halloumi and fried sage leaves. Serve with green salad and olive bread to dip.