Cranstons take on Shakshuka with Lamb Meatballs

Our take on a classic Shakshuka. A simple dish that is made of gently poached eggs, chunky tomato sauce and spices.

Ingredients (serves 4)

3 Cranstons spicy lamb king kebabs

1 can chopped tomatoes

1 onion sliced

1 red pepper sliced

1 yellow pepper sliced

4 tomatoes chopped

1 garlic clove diced

½ teaspoon coriander

½ teaspoon cumin

1 teaspoon paprika

½ teaspoon chilli powder

5 eggs

100g feta cheese

Bunch parsley chopped

½ red chilli diced

Cooking instructions

1. Heat a large, deep frying pan or skillet over medium heat. Add a splash of olive oil and add the sliced onion and cook until softened, about 5 minutes.
2. Add the kebabs to pan and cook both sides searing off until nice a charred.
3. Add the sliced red and yellow peppers, and continue to cook for another 5-7 minutes, until the peppers are soft.
4. Stir in the diced garlic, ground coriander, ground cumin, paprika, and chilli powder. Cook for 1-2 minutes until fragrant.
5. Pour in the can of chopped tomatoes and add the chopped fresh tomatoes. Stir well to combine. Simmer the mixture for 10-15 minutes, allowing the flavours to meld and the sauce to thicken.
6. Next, use a spoon to create five small wells in the shakshuka mixture. Crack an egg into each well, being careful not to break the yolk.
7. Cover the pan with a lid and reduce the heat to low. Cook until the egg whites are set but the yolks are still runny, about 5-8 minutes. Keep an eye on them to ensure they don’t overcook.
8. Once the eggs are cooked to your liking, remove the pan from the heat. Sprinkle the crumbled feta cheese over the shakshuka, followed by the chopped parsley and diced red chilli.
9. Serve hot, straight from the pan, with some seasonal greens and crusty bread on the side to mop up the sauce.

Enjoy!