Shakshuka is a popular North African/Middle Eastern breakfast dish of eggs poached in a spicy tomato sauce, packed with chilli, paprika and cumin for a uniquely rich flavour. This recipe from Elizabeth’s Kitchen Diary also uses slow cooker shredded harissa lamb for a flavourful twist on the classic and is the perfect way to make use of your leftovers.
1 tsp olive oil
1 small red onion, finely chopped
1-2 garlic cloves, depending on your taste
150 grams shredded slow cooker harissa lamb (see below for how to)
Spices: chilli flakes, smoked paprika, cumin seeds, caraway seeds and turmeric
400 gram tin of cherry tomatoes in juice – you can substitute with diced tomatoes, but cherry tomatoes taste better
1 tbsp tomato paste
1 tsp runny honey
A splash of red wine vinegar
2 free range eggs
50 grams feta cheese
Fresh coriander, to garnish
Sea salt and freshly ground black pepper
For the shakshuka:
Heat oil in a saute pan and saute the onions and garlic until softened.
Add the shredded lamb and cook for a further minute or so.
Add all the spices, and cook for another minute.
Add the tinned tomatoes, tomato paste, honey and red wine vinegar.
Crack eggs onto the top, pop the lid on and cook for five minutes.
Sprinkle with feta cheese, season to taste and finish with some coriander leaves. Serve!
For the slow cooker harissa lamb:
To make slow cooker harissa lamb, simply rub a generous tablespoon or two of good quality ready-made harissa paste onto the outside of a 1kg half leg of lamb (or shoulder). Pop it in the slow cooker, add one inch of water and cook on low for 8-10 hours.
Carefully remove the meat from the bowl, reserving the liquid to make a sauce (if desired) and shred the meat while it’s still warm using two forks.
You could keep the shredded lamb in the freezer in 150 gram portions to easily whip up this breakfast in no time, any day of the year!