Shakshouka with Lamb
Veal Eggs Breakfast Lamb Gluten-Free Recipes
Effortless Middle Eastern brunch. Everything is made in a single pan: start with a quick sauce from fresh tomatoes, add the seasoned meat, and finish with the eggs. All that's left is to prepare some bread for dipping!
Ingredients
100-125g ground lamb (or beef)
1 small onion
3 garlic cloves
1 ripe tomato (about 350g)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon sweet paprika (or hot)
1 tablespoon finely chopped parsley
5 large mint leaves, finely chopped
3 eggs
2 tablespoons olive oil
salt, black pepper
Servings: 2
Calories: 800 cal (total)
Protein: 47g total
How to prepare shakshouka with lamb
- Heat the oil in a wider pan (about 22 cm diameter). Add the finely chopped onion and sauté over low heat until very soft without browning (between 5-10 minutes).
- Add the crushed garlic and sauté for another minute.
- Add the tomato cut into salad-sized cubes. Sprinkle with a little salt and let it cook for 10 minutes, stirring 2-3 times during this time. The sauce should reduce and the tomato should be soft, breaking apart when you stir.
- While the sauce is cooking, crumble the ground meat with your fingers to get small pieces. Grind plenty of black pepper, sprinkle a little salt, and add the rest of the spices (coriander, cumin, paprika) and chopped herbs. Mix with your hand, continuing to crumble the meat — make sure not to knead it like you would for meatballs.
- When the sauce is ready, place the meat over the entire surface of the pan in small mounds. Turn the heat to low, cover, and let it cook for 2.5 minutes.
- After this time, remove the lid, make sure the sauce isn't boiling vigorously but just gently simmering in the pan (if needed, even pull the pan off the heat for this), and with a spoon make space in the sauce for the eggs. Crack the eggs into the spaces created. Put the lid back on the pan and let it simmer gently over low heat for 5 minutes. The eggs will cook during this time, but the yolks will remain quite soft.
- Serve immediately with rustic bread or toasted bread.
