The finished recipe. Harissa Lamb ShakshukaIngredients 1 to 6. 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 oilIngredients 7 to 9. Half a teaspoon Ground cumin. A handful, chopped Fresh parsley. To taste SaltStep 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.Step 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.Step 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.
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