Lamb or Beef Shakshuka
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 630
- Total Fat
- 47
- Saturated Fat
- 19
- Carbohydrates
- 23
- Dietary Fiber
- 6
- Sugar
- 13
- Protein
- 31
- Cholesterol
- 331
- Sodium
- 1367
- Total: 30 min
- Active: 30 min
Ingredients
EVOO
1 pound ground lamb or beef
1 onion
2 red finger chili peppers or 1 large jalapeno pepper
4 large cloves garlic
1 teaspoon (1/3 palm full) cumin seed
1 teaspoon caraway seed
1 teaspoon pimenton or paprika
A little freshly grated nutmeg, about 1/8 teaspoon
Salt and pepper
1 can (7 ounces) chipotle in adobo
1 can (14 ounces) crushed or diced fire-roasted tomatoes
1 can (14 ounces) tomato sauce or 2 cups passata
A drizzle of honey, optional
3/4 pound brick feta in water
4 to 6 large eggs
To Serve:
Garlic naan bread
2 tablespoons butter, melted
Greek yogurt, optional
Cilantro leaves, picked
2 to 3 scallions, finely chopped
Directions
- Preheat oven to 375 F.
- Gather your ingredients.
- 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.
- 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.
- 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.
- 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.
- 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.
- Garnish eggs with dollops of yogurt if using, cilantro leaves and scallions.