Lamb Shakshuka with Spinach
This 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. Concentrated tomato paste provides a great source of lycopene.
Ingredients
2 tsp Chantal Organics Coconut Oil- 1 large onion, diced
- 500g lamb mince
- 2 tsp garlic granules
- 1 tsp cumin powder
- 1 tsp paprika (smoked or regular)
- 1/4 tsp chilli powder
- 1 tsp sea salt
- freshly ground black pepper
- 1 jar Chantal Organics Tomato Paste
- 1 can Chantal Organics Tomatoes Chopped
- 2 large handfuls baby spinach leaves, washed and roughly chopped
- 4 to 6 eggs
instructions
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Step 1.
Heat the coconut oil in a large heavy based fry pan over medium heat.
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Step 2.
Add the onion and cook, stirring occasionally, until soft and translucent - approximately 5 minutes.
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Step 3.
Add the lamb mince and use a wooden spoon or cooking utensil to break it up, and combine with the onions.
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Step 4.
Add the garlic granules, spices, salt and black pepper, stirring well to combine.
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Step 5.
Add the tomato paste and stir well to combine.
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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.
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Step 7.
Add the washed and chopped spinach and stir through.
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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.
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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.
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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.
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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.
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Chantal Organics Products used
