Lamb Shakshuka with Spinach
by José Stichbury
This Shakshuka is made with Chantal Organics canned tomatoes, is a gluten and dairy free protein-packed dinner, with plenty of leftovers for lunch too! New Zealand Lamb is a source of high-quality protein, it is also an outstanding source of many vitamins and minerals, including iron, zinc, and vitamin B12. Chantal Organics chopped tomatoes and tomato paste provide a great source of lycopene, which is an antioxidant that’s been shown to have heart health benefits. Thank you to José Stichbury at Swoon Food for making this easy dinner so delicious!
- 2 Tbsp Chantal Organics coconut oil
- 1 large onion, diced
- 500g lamb mince
- 2 tsp Chantal Organics garlic granules
- 1 Tbsp Chantal Organics cumin powder
- 1 Tbsp paprika (smoked or regular)
- 1/4 tsp Chantal Organics chilli powder
- 1 tsp Chantal Organics ﬁne sea salt
- freshly ground black pepper
- 1 jar Chantal Organics tomato paste
- 1 can Chantal Organics chopped tomatoes
- 2 large handfuls baby spinach leaves washed and roughly chopped
- 4 to 6 eggs
1. Heat the coconut oil in a large heavy based fry pan over medium heat.
2. Add the onion and cook, stirring occasionally, until soft and translucent - approximately 5 minutes.
3. Add the lamb mince and use a wooden spoon or cooking utensil to break it up, and combine with the onions.
4. Add the garlic granules, spices, salt and black pepper, stirring well to combine.
5. Add the tomato paste and stir well to combine.
6. Add the chopped tomatoes and juice - use about 1/4 cup water to wash out any leftover tomato juice from the can and add to the lamb mixture.
7. Add the washed and chopped spinach and stir through.
8. Continue to cook the lamb mixture over medium to low heat, stirring occasionally, until most of the liquid has evaporated - about 5 minutes.
9. Turn the heat down to low, make 4 to 6 holes in the lamb mix and crack an egg into each hole (i.e. 1 egg per serve). Aim to get all the eggs in within a few seconds of each other so they cook evenly.
10. Place a lid on the frypan (or oven tray if you don’t have a lid), and allow the eggs to cook for approximately 5 minutes. The eggs are ready when the white has turned opaque but the yolk is still runny.
11. Spoon the lamb shakshuka onto serving plates so that you end up with an egg on top, and serve warm.
Store any leftovers in a sealed container in the fridge for up to 3 days, and be sure to reheat well before serving again.