Lamb Shakshuka

Ingredients:

1 Tbsp ras el hanout OR:
1 tsp chili powder (mild)
1 tsp cumin
1 tsp paprika
pinch of cayenne pepper
pinch of sugar (to taste)

3 Tbsp olive oil
1 onion, finely diced
1 clove garlic, finely minced
1 knob ginger, finely minced
500g lamb mince
1 x 400g can of crushed tomatoes
3 jalapeños, stemmed, seeded, and finely chopped

4 free-range eggs
Kosher salt, to taste
1/2 cup feta cheese, crumbled
4 sprigs coriander

Method:

1. Pre heat the oven to 180C.
2. Heat oil in a large oven-safe pot. Add onion, garlic, ginger & jalapeños & sweat off until soft and translucent. 
3. Now add the ras el hanout and cook for a few minutes until fragrant. Now add the mince and cook until browned. Add the tomatoes and bring to the boil. Turn the heat down and simmer for 20 minutes.
4. Once thick and fragrant make four indents into the meat sauce and crack the eggs. Place in the oven and cook 10 minutes or until the eggs are set.
5. Remove from the oven and garnish with coriander & crumbled feta cheese. Serve with fresh Lebanese bread.

Time: 45 minutes
Serves: 4