Lamb Shakshuka
Perfect for a Sunday brunch, this lamb shakshuka along with some homemade pitta breads will get everyone digging in!
15g Garlic
90g Red onion
2tsp Smoked paprika
20g Olive oil
400g Peppers (sliced)
400g Tinned tomato
15ml Sherry vinegar
400g Merguez sausage meat
1Tbsp Harissa paste
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4/6 Eggs (@Clarencecourt Old Cotswold)
4Tsp Labneh
4Tsp Harissa paste
5g Parsley (chopped)
Lemon wedges
Salt + pepper
Pitta bread
Start by cooking your sliced red onions in olive oil, after a few minutes add the sliced peppers and cook for another 5 minutes. Add some salt and pepper, paprika and garlic, cook for another 2 minutes.
Add the merguez sausage meat and harissa paste and cook for another 5 minutes.
Add the vinegar and reduce until almost gone, add tinned tomatoes and cook out for around 10 minutes.
Make little holes for your eggs. Crack eggs into each hole. Place a lid on top and cook on the stove until the eggs are cooked.
Season the eggs and finish the shakshuka with labneh, harissa, chopped parsley and lemon wedges. Serve some fresh baked pitta breads on the side.
