Lamb Side

Give breakfast a shake-up with this smoky lamb and feta shakshuka

Name: Smoky lamb shakshuka with feta recipe
Yield: 4
Ingredients: 2 tbs olive oil, plus extra to serve; 500g minced lamb; 1 onion, finely chopped; 1 carrot, coarsely grated; 2 zucchini, coarsely grated; 3 garlic cloves, crushed; 1/4 cup (75g) chipotle sauce (or 1 tbs smoked paprika); 1 tbs each ground cumin & ground coriander; 1⁄2 bunch coriander, stalks finely chopped, leaves roughly chopped; 400g can crushed tomatoes; 400g can black beans, rinsed then drained; 4 eggs; 100g Greek feta, crumbled; Chilli flakes & warm za’atar flatbread, to serve (optional)

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by Hayden Quinn

Jan 20, 2020

“I love to serve this dish with warm flatbread scattered with za’atar and drizzled with olive oil," says Hayden Quinn.

2 tbs olive oil, plus extra to serve
500g minced lamb
1 onion, finely chopped
1 carrot, coarsely grated
2 zucchini, coarsely grated
3 garlic cloves, crushed
1/4 cup (75g) chipotle sauce (or 1 tbs smoked paprika)
1 tbs each ground cumin & ground coriander
1⁄2 bunch coriander, stalks finely chopped, leaves roughly chopped
400g can crushed tomatoes
400g can black beans, rinsed then drained
4 eggs
100g Greek feta, crumbled
Chilli flakes & warm za’atar flatbread, to serve (optional)

Method

1.

Heat oil in a large ovenproof frying pan over high heat, add mince and cook, breaking up lumps with a wooden spoon, for 8 minutes or until well browned and liquid has evaporated.
2.

Add onion, carrot, zucchini and garlic and cook, stirring regularly, for 4 minutes or until vegetables have softened. Add chipotle sauce, ground cumin and ground coriander and stir for 1 minute or until spices are fragrant.
3.

Add coriander stalks, tomatoes, black beans and 2 cups (500ml) water and stir to combine. Bring to the boil, reduce to a simmer, season and cook covered, stirring occasionally, for 15 minutes or until lamb is tender and sauce thickened slightly. Remove from heat and stir in half the coriander leaves.
4.

Preheat oven to 220°C. Use the back of a spoon to make 4 shallow wells in the sauce. Crack an egg into each and season. Scatter feta over the top and bake for 12-15 minutes until eggwhites are just firm and yolks still a little runny. Remove from oven and stand for 7 minutes.
5.

To serve, scatter with chilli flakes (if using) and remaining coriander leaves. Serve directly from the pan with za’atar flatbread alongside (if using).