Lamb Shakshuka

Cook time 45 minutes
Servings 4


3 tbs. olive oil
1 onion, finely diced
1 glove garlic, finely minced
1 knob ginger, finely minced
1 tbs. ras el hanout
500g lamb mince
1 x 400g can of crushed tomatoes
4 free-range eggs
4 sprigs coriander

Lamb Shakshuka


Pre heat the oven to 180C.

Heat oil in a large oven-safe pot. Add onion, garlic and ginger sweat off until soft and translucent. Now add the ras el hanout and cook for a few minutes until fragrant. Now add the mince and cook until browned. Add the tomatoes and bring to the boil. Turn the heat down and simmer for 20 minutes.

Once thick and fragrant make four indents into the meat sauce and crack the eggs. Place in the oven and cook 10 minutes or until the eggs are set.

Remove from the oven and garnish with coriander. Serve with fresh Lebanese bread.