Cypriot Inspired Ontario Veal Shakshuka

Cut:  | Servings: 4 | Prep Time: 15 minutes | Cook Time: 30

This Mediterranean and Middle Eastern inspired dish showcases the simplicity and rich flavours of both cuisines. I have given this comforting and satisfying dish a local twist of Ontario grain-fed veal. Ground veal is simmered to perfection with a combination of ripe tomatoes, onions, garlic and aromatic spices. Ontario veal is delicious and tender with a subtle character which tends to take on the fragrant Mediterranean flavours it is cooked with. Finished with a touch of saltiness of melted halloumi cheese and garnished with fresh mint to celebrate my Cypriot heritage.

With Ontario veal being lean, nutrient-packed, high-quality protein, it is an ideal choice for the Mediterranean diet and today’s healthier lifestyle needs.

Ontario veal is produced with pride and care by local farm families which makes a meal special. It is the perfect addition to your Holiday celebrations that can be enjoyed for breakfast, brunch, lunch or dinner.

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1/4 cup extra-virgin olive oil + 2 tablespoons
1 cup finely diced cooking onion, 1 medium onion
4 large garlic cloves, finely minced
1 teaspoon ground coriander
1 1/4 teaspoon ground cumin
1 tablespoon dried mint
2 tablespoons tomato paste
1 dried chilli crushed (optional)
300 g Ontario grain-fed ground veal
2 1/2 cups fresh chopped tomatoes
1 teaspoon sea salt
4 large eggs
1/4 cup grated halloumi cheese
1/4 teaspoon fresh ground black pepper
Fresh mint leaves for garnish



Heat oil in a 9-inch cast iron skillet or pan over medium heat.

Add onions and sauté for 1-2 minutes until soft and translucent. Add in garlic and sauté for an additional 30 seconds.

Add in coriander, cumin and mint and sauté for a few seconds to release the aromatics.

Stir in tomato paste and sauté for 1 minute.

Add in ground veal and cook until slightly browned about 3-4 minutes. Stir in tomatoes and season with salt. Reduce heat to simmer and cook sauce for 10 to 15 minutes until tomatoes have broken down sauce has slightly thickened.

Make 4 small wells in the meat mixture with a spoon and crack an egg in each. Top with grated halloumi cheese and season with fresh ground pepper. Cover with a lid and cook until eggs are done to your liking.

Remove cover and drizzle with remains 2 tablespoons of olive oil. Garnish with fresh mint leaves and serve with crusty bread to mop up all the delicious flavours.

Source: Irene Matys