Name: Shakshuka with spicy lamb sausages
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 500 g lamb mince; 1/2 onion; 2 tbsp garlic cloves minced; 1 tbsp ground coriander; 1 tbsp smoked paprika; 1 tsp ground cumin; 1/2 tsp ground cinnamon; 1/4 tsp ground cloves; 1 tsp salt; 1/2 tsp black pepper freshly ground; 2 tbsp fresh mint chopped; 2 tbsp fresh parsley chopped; 2 tbsp olive oil; 1 onion diced; 3 garlic cloves minced; 1 butternut cubed; 1 red bell pepper or yellow, seeded and diced; 1 1/2 tsp salt; 1 1/2 tsp paprika; 1/2 tsp dried red chilli flakes; 1/2 tsp dried thyme; 1 tin plum tomatoes peeled with juices; 250 ml vegetable stock or vegetable juice; 4 eggs; 4 lamb sausage see method; fresh herbs to garnish

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Ingredients (26)

For the lamb sausages

500 g	lamb mince
1/2	onion
2 tbsp	garlic cloves — minced
1 tbsp	ground coriander
1 tbsp	smoked paprika
1 tsp	ground cumin
1/2 tsp	ground cinnamon
1/4 tsp	ground cloves
1 tsp	salt
1/2 tsp	black pepper — freshly ground
2 tbsp	fresh mint — chopped
2 tbsp	fresh parsley — chopped

For the shakshuka

2 tbsp	olive oil
1	onion — diced
3	garlic cloves — minced
1	butternut — cubed
1	red bell pepper — or yellow, seeded and diced
1 1/2 tsp	salt
1 1/2 tsp	paprika
1/2 tsp	dried red chilli flakes
1/2 tsp	dried thyme
1 tin	plum tomatoes — peeled with juices
250 ml	vegetable stock — or vegetable juice
4	eggs
4	lamb sausage — see method
	fresh herbs — to garnish

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Method:

Prepare the lamb sausages

Pre-heat the oven to 200°. Line a baking sheet with foil and place a cooling rack on the baking sheet. Spray with nonstick spray.

Place the lamb mince in a mixing bowl and add the minced onion, minced garlic, coriander, paprika, cumin, cinnamon, cloves, salt, pepper, the chopped mint and parsley. Mix well with clean hands to blend all the ingredients. Place mixture in the refrigerator whist preparing the shakshuka ingredients.

Form little sausages about 5 cm in length (approximately 2 tablespoons mixture) and place in rows on the prepared baking sheet. Bake for 10-12 minutes until cooked. Set aside.

Prepare the Shakshuka

Heat the oil in a large sauté pan over medium heat. Add the onions and cook until they become translucent but not brown, for about 5 minutes. Add the garlic, butternut, and bell pepper and cook for another 15 minutes, until the butternut is tender. (The butternut can also be roasted in the oven until caramelized and tender.)

Season the mixture with salt, paprika, red pepper flakes, and thyme. Mix gently until all the ingredients are mixed well and cook an additional minute.

Poor the can of tomatoes and stock or juice into the pan and break up the tomatoes using a slotted spoon. Mix occasionally and cook until the mixture thickens about 10 minutes. Check the seasoning and add salt if required.

Place 4-6 lamb sausage into the shakshuka mixture. Using a large spoon make small wells in the mixture and crack the eggs into each well. Cover the pan and cook the mixture for 5-8 minutes, or until the egg whites are set and the yolks still a bit runny.

Garnish with fresh herbs.

Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.