It used to be that I’d decide what I wanted to cook, and then I’d go and buy the ingredients. In the last couple of months, however, I’ve really been trying to minimize my shopping trips. So that means, sometimes I just have to make do with what I have, while still trying to come up with tasty meals.
Recently, I was thinking of making these delicious Lamb Meatballs in Tomato Sauce after I found a can of tomatoes, and remembered that I still had a bag of leftover panko breadcrumbs and some frozen ground lamb in the freezer. However, I then came across a picture of Shakshuka on my Instagram feed, and I changed my mind! I should make something new, right?! I did, after all, have lots of eggs.
Shakshuka has north African origins, but it’s now commonly eaten throughout the Middle East. It is a dish of poached eggs in a tomato stew that is flavoured with various spices such as paprika, cumin and cayenne pepper. I’ve actually only had just once or twice, but really liked it.
I used this recipe as a guide, with some minor changes, and also added the ground lamb that I had. Shakshuka is usually thought of as breakfast or brunch food. But since I was making it for dinner, I wanted something more hearty and meaty!
Not only is this Lamb Shakshuka incredibly delicious, it’s also a quick and simple one-skillet meal!
Do you give this a try, and make sure to follow me on Instagram to see much more of what I’m cooking and baking!
Stay safe and healthy!
LAMB SHAKSHUKA (Serves 3-4)
250g ground lamb
1 small onion, diced
1/2 red bell pepper, seeded and diced
2 garlic cloves, finely chopped
1 tsp paprika
1/2 tsp cumin
1/4 tsp cayenne pepper
dash of nutmeg
1 398-ml can whole peeled tomatoes
2 Tbsp tomato paste
1/2 tsp salt
dash of pepper
1/2 tsp honey
3-4 large eggs
1. Heat olive oil in a 10-inch (25.4 cm) skillet on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
2. Add garlic, fry until just lightly brown.
3. Add lamb, fry and break it up into small pieces.
4. Add paprika, cumin, cayenne pepper and nutmeg. Mix well and fry for a minute.
5. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon.
6. Stir in the the tomato paste.
7. Season with salt and pepper, then add honey and bring the sauce to a simmer.
8. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
9. Garnish with chopped parsley.