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Recipe | <strong>Magazine</strong> 63<br />
SPICED LAMB SHAKSHUKA<br />
Originally from North Africa, shakshuka is essentially a vegetarian dish, but<br />
I have given it a twist by using mince. Growing up we often had lamb or<br />
beef mince curry with potatoes and peas served with fried eggs and roti for<br />
the perfect Sunday brunch. This is my fusion version of those two wonderful<br />
dishes, combining the spicy tomatoes, mince and eggs.<br />
Serves 4–6<br />
1 tablespoon oil<br />
1 medium onion, finely sliced<br />
2–3 cloves garlic, crushed<br />
1 teaspoon salt<br />
500g lamb mince<br />
400g can diced tomato<br />
1 tablespoon tomato paste<br />
1 teaspoon chilli powder<br />
1 teaspoon ground paprika<br />
1 teaspoon ground coriander<br />
½ teaspoon ground cumin<br />
¼ teaspoon ground turmeric<br />
½ teaspoon rose harissa or harissa<br />
2 small potatoes (200g), diced<br />
½ cup frozen peas<br />
4–6 eggs<br />
Handful of chopped fresh coriander<br />
Heat the oil in a large lidded pan over a medium heat. Cook<br />
onion until translucent, then add garlic, salt and the mince.<br />
Fry the mince until browned, then add the tomato, tomato<br />
paste, spices and diced potatoes. Cook for a further 20<br />
minutes over a low heat. Add the peas. If you need more<br />
sauce, add ¼ cup water.<br />
Cook for a further 10 minutes until the sauce thickens<br />
and the potatoes are cooked.<br />
Make 4–6 wells in the sauce and break an egg into each.<br />
Pop the lid on and cook the egg to your liking.<br />
Sprinkle with a handful of chopped coriander and serve<br />
with kesra bread or naan.<br />
TIP<br />
To make this dish vegetarian, swap the mince for a mix<br />
of butternut squash and diced mixed coloured capsicums<br />
(500–600g combined). You can also swap the peas for red<br />
kidney beans and swap the coriander for parsley.
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