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Recipe courtesy of Rachael Ray

Lamb or Beef Shakshuka

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A mixture of spices, jalapeno and chipotle spice up this lamb (or beef) shakshuka. This tomato and egg dish is so hearty and savory you will want breakfast for every meal.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

To Serve:

Directions

  1. Preheat oven to 375 F.
  2. Gather your ingredients.
  3. Heat a large cast-iron skillet over medium-high heat. Add EVOO to the pan, 2 turns of the pan. Add ground meat, crumble and cook until the pink color goes away and meat is lightly browned.
  4. Peel and chop onion, seed and finely chop the peppers and chop or slice the garlic. Add onions and peppers to the meat and stir to soften a few minutes. Add seeds, spices and garlic; stir.
  5. Puree in food processor a can of chipotle in adobo. Add 2 tablespoons to pan and the rest to a bag to freeze and store for another use.
  6. Add tomatoes, honey if using, feta and stir. Make 4 to 6 nests in meat sauce using the back of a wooden spoon and drop eggs into them. Transfer pan to oven for 8 to 10 minutes till eggs set.
  7. For naan, heat a griddle over high heat. Scatter a little water onto skillet and griddle the bread to blister, then flip. Brush bread with melted butter and cut into pieces/wide strips.
  8. Garnish eggs with dollops of yogurt if using, cilantro leaves and scallions.

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