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Harissa yoghurt slow-roasted lamb shoulder

4 hours 40 minute

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Mulled pear and pistachio pavlova

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Chicken roulade with gizzard stuffing

1½ hours

Cheese recipes

Roast lamb shakshuka

45 minutes

Roast lamb shakshuka

Serves 2 to 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

2 T oil
1 onion, finely chopped
2 red peppers, diced
1 green pepper, diced
2 garlic cloves, minced
2 chillies, finely chopped
1 T ground cumin
1 T ground coriander
1 1⁄2 T smoked paprika
1 T Woolworths ras el hanout
1 T tomato paste
1⁄2 cup red wine
700 ml tomato purée
1⁄2 cup water
1 T honey
500 g cooked leg of lamb, shredded
250 g cherry tomatoes, halved and roasted
1⁄2 cup coriander, chopped, plus extra to garnish
salt, to taste
4 free-range eggs

For the minted crème fraîche, mix:

250 g crème fraîche
1 T Woolworths chipotle seasoning
1 lime, zested and juiced
1 T mint, chopped
sea salt, to taste
freshly ground black pepper, to taste

For serving:

sourdough, toasted, for serving

Method

1. To make the shakshuka, heat the oil in large pan over medium high heat. Add the onion and sauté until soft.

2. Add the peppers, garlic and chilli and fry for a few minutes.

3. Add all the spices to the onion mix and stir to coat the vegetables.

4. Add the tomato paste and cook for a few seconds while stirring. Deglaze the pan with the red wine, then add tomato purée, water and honey.

5. Add the lamb and roasted tomatoes, stir and cook for a few minutes. Stir in the coriander and season with salt.

6. Use the back of a spoon to create four wells in the shakshuka, then break the eggs into the wells, cover and continue cooking over a medium heat until the eggs are cooked to your liking. Garnish with coriander and serve with the crème fraîche and toasted sourdough.

Find more egg recipes here.

Cook’s notes: Replace the lamb with tofu for a vegetarian version. Make a double batch of sauce and freeze for up to a month.

This is a test recipe

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Roast lamb shakshuka

Roast lamb shakshuka

Ingredients

Method