Description
Similar to shakshuka, this recipe combines eggs with a flavourful tomato sauce, but with the addition of lamb meatballs for a unique twist.
Ingredients
Units
Scale
- 500g Lamb sausage mince
- 1/2 tbs Olive oil
- 1 Brown onion, finely diced
- 1 Green capsicum, finely diced
- 2tsp Paprika
- 1tsp Chilli flakes, or adjusted to taste
- 2 Cloves of garlic, peeled and crushed
- 800g Crushed tomatoes
- 100g Baby spinach
- Salt and pepper to taste
- 4 Eggs
- 120g Natural non fat yogurt for serving
- 1/2 cup Coriander leaves, roughly chopped
- Crusty bread, sliced
Instructions
Preheat oven to 160C Fan-forced
- Roll 1 tbs amounts of lamb sausage mince into small meatballs. Place on a baking tray and bake for 12 minutes, or until almost cooked throuhg.
- Meanwhile, heat the oil in the frying pan over medium heat. Add the onion and capsicum and cook for 5 minutes, until softened. Stir in the paprika, chilli and garlic and cook for a minute. Add the tomatoes and meatballs. Bring to a simmer and cook for 2-3 minutes, until sauce has slightly thickened.
- Add the spinach leaves and stir until wilted and season. Make four hollows in the centre of the tomato mixture and crack an egg into each hollow. Cook on a medium-low heat until eggs are set and cooked to your liking.
- Serve with yogurt and coriander, with bread on the side.
- Prep Time: 10
- Cook Time: 30
- Category: Meat
