Tomato and bean shakshuka with haloumi fingers
Under R130 • Serves 4 • Preparation: 35 minutes
Cooking time: about 25 minutes
• 300g haloumi, cut into 8 slices
• 15ml cake flour
• 30ml butter
• 15ml olive oil
• 2 tins (400g each) chopped tomatoes with garlic and herbs • 1 tin (400g) cannellini beans, drained and rinsed
• a generous pinch each of paprika, cumin and chilli powder
• 8 eggs
• fresh coriander, to garnish
Roll the cheese slices in the flour and shake
