Roast lamb shakshuka

Roast lamb shakshuka

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  • 2 to 4
  • Easy
  • Health conscious
  • 15 minutes
  • 45 minutes
  • Marras The Trickster Cinsaut

This roast lamb shakshuka with minted crème fraîche and toasted sourdough bread is a perfect post-Christmas breakfast.

“Shakshuka has always been my favourite spicy start to any day. The fattiness of the lamb balances nicely with the fragrant tomato and pepper sauce and freshness of the minted crème fraîche.” - Monché Muller, head chef at Pink Valley Wines.

Ingredients

  • 2 T oil
  • 1 onion, finely chopped
  • 2 red peppers, diced
  • 1 green pepper, diced
  • 2 garlic cloves, minced
  • 2 chillies, finely chopped
  • 1 T ground cumin
  • 1 T ground coriander
  • 1 1⁄2 T smoked paprika
  • 1 T Woolworths ras el hanout
  • 1 T tomato paste
  • 1⁄2 cup red wine
  • 700 ml tomato purée
  • 1⁄2 cup water
  • 1 T honey
  • 500 g cooked leg of lamb, shredded
  • 250 g cherry tomatoes, halved and roasted
  • 1⁄2 cup coriander, chopped, plus extra to garnish
  • salt, to taste
  • 4 free-range eggs
  • For the minted crème fraîche, mix:
  • 250 g crème fraîche
  • 1 T Woolworths chipotle seasoning
  • 1 lime, zested and juiced
  • 1 T mint, chopped
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • For serving:
  • sourdough, toasted, for serving

Cooking Instructions

1. To make the shakshuka, heat the oil in large pan over medium high heat. Add the onion and sauté until soft.

2. Add the peppers, garlic and chilli and fry for a few minutes.

3. Add all the spices to the onion mix and stir to coat the vegetables.

4. Add the tomato paste and cook for a few seconds while stirring. Deglaze the pan with the red wine, then add tomato purée, water and honey.

5. Add the lamb and roasted tomatoes, stir and cook for a few minutes. Stir in the coriander and season with salt.

6. Use the back of a spoon to create four wells in the shakshuka, then break the eggs into the wells, cover and continue cooking over a medium heat until the eggs are cooked to your liking. Garnish with coriander and serve with the crème fraîche and toasted sourdough.

Find more egg recipes here.

Cook’s notes: Replace the lamb with tofu for a vegetarian version. Make a double batch of sauce and freeze for up to a month.

Monché Muller Recipe by: Monché Muller
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Head chef at Pink Valley Wines@monchemuller, @pinkvalleywines

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