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Lamb Shakshuka

by Livestrong_Recipes  |  May 9, 2018

Lamb Shakshuka
Photo Credit: Primal Kitchen
  1. PREP
  2. 20 m
  • COOK
  • 25 m
  • TOTAL
  • 45 m

Although inspired by traditional Middle Eastern shakshuka (eggs poached in tomato sauce), this version is for meat lovers. Instead of thick tomato sauce, these eggs are simmered over ground lamb and bone broth, with a handful of charred cherry tomatoes thrown on top.

INGREDIENTS

SERVES 4

  • 1 serving Cherry Tomatoes
  • 3 tbsp Oil, avocado
  • 1 slice , medium onion
  • 4 clove garlic
  • 8 oz Lamb, New Zealand, imported, ground lamb, raw
  • 1 tsp Cumin, Ground
  • 1/2 tsp Paprika, Smoked
  • 3/4 tsp Kosher Salt
  • 1/2 cup Bone Broth

DIRECTIONS

1 Heat 1 tablespoon (15 ml) avocado oil over medium-high heat in a wide saucepan that has a lid. When the pan is really hot, add the cherry tomatoes and cook about 5 minutes until the tomatoes are lightly charred and begin to soften. Stir the tomatoes as little as possible. Remove the tomatoes from the pan and set aside.
2 Add the remaining 2 tablespoons avocado oil to the pan. Add the onion and saute 3 to 5 minutes until the onion begins to soften. Add the garlic, and saute 2 minutes more. Add the lamb and season with cumin, smoked paprika, and salt. Cook until lightly browned and no longer pink, about 6 minutes.
3 Add bone broth to the saucepan, and bring to a boil. Turn the heat to low. Crack 4 to 6 eggs in the pan on top of the meat.*
4 Cover the pan with a lid and cook until the egg whites are set (about 7 minutes) but the yolks are still soft.
5 Before serving, add the tomatoes and garnish generously with chopped parsley, dill, or other fresh herbs.