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30 • minutes
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4 • serves
difficulty icon
Not too hard!

Lamb Shakshuka with Spinach

5/5 (2)

Ingredients

  • tick2 tsp Chantal Organics Coconut Oil
  • tick1 large onion, diced
  • tick500g lamb mince
  • tick2 tsp garlic granules
  • tick1 tsp cumin powder
  • tick1 tsp paprika (smoked or regular)
  • tick1/4 tsp chilli powder
  • tick1 tsp Chantal Naturals Sea Salt Fine
  • tickfreshly ground black pepper
  • tick1 jar Chantal Organics Tomato Paste
  • tick1 can Chantal Organics Tomatoes Chopped
  • tick2 large handfuls baby spinach leaves, washed and roughly chopped
  • tick4 to 6 eggs

instructions

  • Step 1.

    Heat the coconut oil in a large heavy based fry pan over medium heat.

  • Step 2.

    Add the onion and cook, stirring occasionally, until soft and translucent - approximately 5 minutes.

  • Step 3.

    Add the lamb mince and use a wooden spoon or cooking utensil to break it up, and combine with the onions.

  • Step 4.

    Add the garlic granules, spices, salt and black pepper, stirring well to combine.

  • Step 5.

    Add the tomato paste and stir well to combine.

  • Step 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.

  • Step 7.

    Add the washed and chopped spinach and stir through.

  • Step 8.

    Continue to cook the lamb mixture over medium to low heat, stirring occasionally, until most of the liquid has evaporated - about 5 minutes.

  • Step 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.

  • Step 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.

  • Step 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.

Chantal Organics Products used

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Sea Salt Fine
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Coconut Oil Deodorised/Neutral
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Tomato Paste
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Chopped Tomatoes

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