Harissa Lamb Shakshuka
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Lamb mince at 12% fat is the one ingredient here that decides the calories. The figure above counts all of it. Pouring off the rendered fat after browning takes 30 to 50 kcal out of the pan, so the plate comes in a little under.
Harissa pastes vary a lot in heat. Two teaspoons of a mild one is a warm breakfast; two of a fierce one is something else.

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