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THE EXPERIENCE
THE EXPERIENCE
recipe by:
Madame Ginger
traditional
contemporary
Level of difficulty
Time needed
40 minutes
INGREDIENTS
1 onion, sliced
1 red pepper, julienned 
1 tsp cumin
1 tsp smoked paprika
¼ tsp cayenne pepper
2 garlic cloves, minced 
1 tbsp tomato paste
600 g grated tomatoes
150 ml water
½ bunch of parsley or cilantro
4 eggs 
225 g DODONI Halloumi
olive oil 
salt & freshly ground pepper
PREPARATION 
Chop the vegetables for the sauce, gather the spices and the rest of the ingredients.
EXECUTION 
Heat 4 tbsp olive oil in a big frying pan. Saute the onion and pepper in medium for 8-10 minutes until soft and sprinkle them with salt and freshly ground pepper. Add the cumin, paprika, cayenne, garlic and tomato paste and saute for 1-2 minutes, making sure that you scrape the pan’s bottom using a wooden spoon.
Add the tomatoes and water and as soon as they come to a boil, lower the heat and let the sauce cook for 12-15 minutes, stirring occasionally, until thickened.
When the sauce thickens, remove from heat (without turning it off), add half of the parsley or cilantro and stir. With a spoon make 4 puddles in the sauce and fill each one with an egg, making sure that the yolk stays intact. Return the pan on heat and cook the eggs in medium/low heat for 4-5 minutes, covered with the lid.
Cut the DODONI Halloumi into thick slices and heat a grill pan well. Grill the halloumi slices for 1 minute each side, then arrange them between the cooked eggs, sprinkle with the rest of the parsley (or cilantro) and serve warm.
