Lamb Shakshuka
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Lamb Shakshuka
Recipe by Michael Weldon
Ingredients
Extra Virgin Olive Oil
Lamb mince
Onion (chopped)
Garlic (chopped)
Spice mix
Cinnamon, ground paprika, cumin, chilli flakes
Passata
Diced red capsicum
Chilli
To serve
Marinated feta
Pickled chilli
METHOD
Heat a pan over high heat and add a drizzle of extra virgin olive oil.
Add the lamb mince, pressing it down flat. Let it sizzle and caramelise before breaking it up with a utensil.
Add the chopped onion and garlic with a pinch of salt. Cook until the onion softens and the lamb is well browned.
Stir in the spices: cinnamon, ground paprika, cumin, and chilli flakes (if using). Cook for 1–2 minutes until fragrant.
Pour in the passata, season with a pinch of salt, and stir to combine. Simmer for about 10 minutes, until the meat is cooked through and the sauce thickens.
Add the diced red capsicum and chilli. Make small wells in the mixture, crack an egg into each, and reduce the heat to medium.
Cover and cook for 8–10 minutes, or until the eggs are just set.
Serve topped with pickled chilli and marinated feta. Enjoy!
