Harissa Lamb Shakshuka

Make harissa lamb shakshuka, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
120 g Lamb mince, lean (Weighed raw.)
2 large, about 110 g Egg
200 g Chopped tomatoes, tinned (Half a tin. The rest keeps for a few days in a jar.)
60 g Onion
2 tsp (12 g) Harissa paste
1 tsp (5 g) Olive oil
Half a teaspoon Ground cumin
A handful, chopped Fresh parsley
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Brown the lamb in the oil in a small lidded frying pan over a high heat, breaking it up, until the pieces are crisp at the edges and the fat has run. Tip out any more than a teaspoon of fat.
2. Add the chopped onion, cumin and harissa and cook for four minutes, then the tomatoes and a pinch of salt. Simmer for eight minutes until the sauce is thick.
3. Make two hollows, crack in the eggs, cover and cook over a low heat for five to six minutes until the whites set. Scatter with parsley.

Contains eggs.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/harissa-lamb-shakshuka

AI-generated images illustrating the recipe.

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