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A recipe from

Spicy lamb and poached egg shakshuka

Serves 2
Easy: 50 minutes

– 2 Tbsp. (30ml) olive oil
– 1 onion, peeled and diced
– 2 cloves of garlic, crushed
– 1Tbsp. (15ml) ground cumin
– 1Tbsp. (15ml) ground coriander
– 1 Tbsp. (15ml) ground cinnamon
– 1 Tbsp. (15ml) paprika
– 200g lamb mince
– 1 x 410g tin chopped tomatoes
– 2 Tbsp. (30ml) tomato paste
– 1 birds eye chili, finally chopped
– 15 cherry tomatoes
– 1 Tbsp. (15ml) vinegar
– 2 extra large eggs
– 4 sprigs thyme
– 2 slices toasted ciabatta

Preheat the oven to 180C.
Heat the oil in a medium sized saucepan over a low heat, sauté the onions and garlic until soft and translucent. Add the dry spices and fry for a further two minutes. Add the mince and fry for 5 minutes. Stir in the tinned tomatoes, tomato paste, chili and fresh tomatoes. Simmer for 30 minutes over a low heat. Bring a pot of water to the boil, add the vinegar to the boiling water. Break an egg one at a time into a cup and pour into the boiling water. Boil for 3 minutes, remove from the water and place onto the shakshuka. Sprinkle over fresh thyme, season to taste and serve with toasted ciabatta.