Shakshuka with Spiced Lamb and Crumbled Feta

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 unit yellow onion, diced
• 1 unit red bell pepper, diced
• 4 unit garlic cloves, minced
• 300 g ground lamb
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 0,5 tsp chili flakes
• 2 tbsp tomato paste
• 796 ml crushed tomatoes
• 6 unit large eggs
• 100 g feta cheese, crumbled
• 3 tbsp mixed cilantro and parsley, chopped

Instructions

1. 1

   Heat 3 tbsp extra-virgin olive oil in a 12-inch cast iron skillet over medium heat until it shimmers without smoking.

2. 2

   Add 1 diced onion and 1 diced red bell pepper; sweat for 6-8 minutes until softened and translucent with the edges just beginning to caramelize.

3. 3

   Stir in 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp smoked paprika and ½ tsp chili flakes; toast 60 seconds until fragrant.

4. 4

   Push vegetables to one side, add 300 g ground lamb to the empty side and sear undisturbed for 3 minutes to build a deep crust, then break apart and brown fully, about 4 more minutes.

5. 5

   Stir in 2 tbsp tomato paste and cook 90 seconds until it darkens to brick-red : this deepens the umami base.

6. 6

   Pour in a 796 ml can of crushed tomatoes with ¼ cup water, ½ tsp salt and a pinch of sugar; simmer 12-15 minutes until the sauce thickens enough to coat the back of a spoon.

7. 7

   Using the back of a spoon, make 6 wells in the sauce and crack an egg into each. Season the yolks with a pinch of salt.

8. 8

   Cover the skillet, reduce heat to low, and poach 6-8 minutes until whites are set but yolks remain jammy.

9. 9

   Off heat, crumble 100 g feta over top and shower with 3 tbsp chopped cilantro and parsley.

10. 10

    Serve immediately, straight from the pan with torn crusty bread for scooping.