Lamb Shakshuka
Serves 410 mins prep20 mins cook
A middle eastern classic with eggs poached in a thick, flavorful tomato based sauce.
0 servings
What you need
Instructions
0 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 1 Place the skillet over medium heat and cook until the lamb is browned all over 2 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 7 Add 28 ounces of crushed tomatoes and 1/3 cup of finely chopped cilantro 8 Bring the mixture up to a simmer 9 Simmer for 3-5 minutes or until the tomato sauce begins to thicken a bit 11 Use the back of a large spoon to make 4 wells in the sauce 12 Add one egg into each well and season with a pinch of salt and pepper 13 Cover the skillet and cook for 7-8 minutes for soft yolks or 10-12 minutes for set yolks 14 Garnish the shakshuka with the additional cilantro and crumbled feta 15 Enjoy with some crusty breadView original recipe