Lamb Shakshuka
Serves 4
10 mins prep
20 mins cook
30 mins total
A middle eastern classic with eggs poached in a thick, flavorful tomato based sauce.
Place 16 ounces of ground lamb in a large skillet and season with 2 teaspoons of paprika, 1 1/2 teaspoons of cumin, 1/2 teaspoon of garlic powder, 1/2 teaspoon of chili powder, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper
Place the skillet over medium heat and cook until the lamb is browned all over
Add the garlic, onions and sweet bell peppers and cook for 5-7 minutes or until they begin to soften and the garlic is fragrant
Add 28 ounces of crushed tomatoes and 1/3 cup of finely chopped cilantro
Bring the mixture up to a simmer
Simmer for 3-5 minutes or until the tomato sauce begins to thicken a bit
Use the back of a large spoon to make 4 wells in the sauce
Add one egg into each well and season with a pinch of salt and pepper
Cover the skillet and cook for 7-8 minutes for soft yolks or 10-12 minutes for set yolks
Garnish the shakshuka with the additional cilantro and crumbled feta
Enjoy with some crusty bread
