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Damien’s Organic lamb Shakshuka

This Shakshuka by my lamen definition is an Israeli working class dish in its origins, food historians say that its roots stretch as far back as the Ottoman Empire where it was believed to have been a meat & vegetable stew once upon a time, Shakshuka was given a Jewish twist in the 16th centruty when the North African Jews eliminated the meat to make the dish Pareve, eggs were added to replace the lost protien and shakshuka as we know it today was born.

Over the last 5 years the iconic Israeli street food dish has received global recognition and its exposure has put the former poster boy of Israeli food the humble ‘falafel’ into second place, it’s the most popular Brunch dish that I serve by a country mile, with this version I have added the lamb and a little more spice to take it back to its Ottoman Empire roots, turning this into the low carb high protien dish that is easy to prepare, and delicious to eat.

Here is the nutritional information for this dish, I use MyFitnesspal and by searching the title this can be easily added to the your food diary.

 

Photography by Frank Verbruggen

Damien’s organic lamb Shakshuka

Print Recipe
Serves: 4 Cooking Time: 25 - 30 mins

Ingredients

  • 2 tablespoons. olive oil
  • 1 Onion, roughly diced
  • 1 Glove Garlic, finely minced (two if you live garlic)
  • 1 knob Ginger, finely minced
  • 1 Red chilli
  • 1 Teaspoon, Ras el hanout
  • 1 Teaspoon, Masala Curry powder
  • 500g Organic lamb mince
  • 1 x 400g can of really good Italian Tomato’s
  • 4 x Free-range Eggs
  • 4 x Sprigs Corriander

Instructions

1

Heat the oil in a large thick bottom pan till the oil spreads around the pan, Add the onion, garlic ginger & chilli to the pan, sautée until everything soft and translucent and the garlic is starting to brown

2

Now add the ras el hanout, masala powder, cook for a few minutes until fragrant. Now add the organic minced lamb and cook until it is nicely browned.

3

Stir in the tomatoes and bring to the boil. Turn the heat down and lightly simmer for 20 minutes, if you have a lid for the pan, pop it on.

4

Once the sauce is thick and fragrant you should have a lovely meaty aromatic sauce with a punch, this is the moment you can adjust the seasoning adding salt and pepper or a little Hot sauce of it isn't spicy enough for you.

5

With the back of a spoon make 4 little indentations in each quarter of the pan (if the pan is a clock face 2, 4, 6, 10, o clock, , Crack the eggs into the indentations. Place the lid on the pan (if you have it) otherwise just let it simmer till the eggs are cooked to your liking, I love my eggs runny, that usually takes 4-5 minutes, hard yolks is 8-10 minutes.

6

Remove from the heat and allow to stand for a minute, garnish with coriander, sliced chilli, lime, Serve with freshly baked crusty bread.

Notes

Equipment: thick bottom pan (preferably with lid) spoon, medium knife, chopping board, wooden spoon, Stove.

 

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