Shakshuka could possibly be one of my favorite breakfast dishes….eggs poached in a tangy, sweet, tomato and red pepper sauce served with fresh herbs and other ingredients like feta, meatballs or eggplant. This spiced ground lamb dish is a twist on the classic tomato sauce approach. I LOVE the meaty, gamey, grassy flavor you get from lamb. You can obviously substitute the lamb with beef or pork, but i just love the flavor lamb brings to the dish. This dish is great anytime of the day, serve it up with some creamy labneh (Greek yogurt is a great substitute) and fresh pita.
I spent the day cooking, eating, laughing and taking lots of beautiful pictures with my good friend Quinn Cooper Style. Follow her blog…it is gorgeous and she is awesome! Hope you enjoy!
Spiced ground lamb with roasted cherry tomatoes and eggs served with labneh and fresh pita
1 lb ground lamb
1 teaspoon ground cumin
1/2 teaspoon all spice
1/2 teaspoon cinnamon
1/2 teaspoon chili powder
2 teaspoons pomegranate molasses
1 cup cherry tomatoes, cleaned
1 tablespoon olive oil
3- 4 eggs
salt and pepper to taste
pinch of sugar
parsley for garnish
1/2 lemon squeezed
1 cup labneh (if you can not find it than you can use Greek yogurt instead)
fresh pita (if you do not have you can use whatever toasted bread you have on hand)
directions-
Pre-heat the oven to 350 degrees F
On a roasting pan place the tomatoes with 1 tablespoon of olive oil and season well with salt, pepper and the pinch of sugar. Place in the oven for 20-30 minutes until lightly golden and a little wrinkled. Take out of the oven and place on the side.
Heat up a large pan, place the ground lamb in and start to saute. Lots of fat will come out, so remove most of it. When it starts to get brown all over add in the cinnamon, cumin, all spice, chili powder and season well with salt and pepper. Saute for a couple minutes, pour in the pomegranate molasses with 1 tablespoon of water. Mix together and cover with a lid on medium low heat and let simmer for 5 minutes. Remove the lid and check for seasoning. Place the roasted tomatoes in and mix. Make 3 or 4 wells in the meat and tomato mixture and place an egg into each well. Add 1 tablespoon of water to the pan and bring to medium low heat and cover for 3-5 minutes with a lid. When the white is cooked but the yolk is still running turn off the heat. Squeeze fresh lemon juice on top and garnish with lots of fresh parsley. Serve with a bowl of the labneh and the fresh pitas on the side.
