Lamb Shakshuka With Spinach
This is a gluten and dairy free protein-packed dinner, with plenty of leftovers for lunch too! New Zealand Lamb is a source of high-quality protein, it is also an outstanding source of many vitamins and minerals, including iron, zinc, and vitamin B12. Concentrated tomato products provide a great source of lycopene.
2 tsp Chantal Organics Coconut Oil
1 large onion, diced
500g lamb mince
2 tsp garlic granules
1 tsp cumin powder
1 tsp paprika (smoked or regular)
1/4 tsp chilli powder
1 tsp Chantal Naturals Sea Salt Fine
freshly ground black pepper
1 jar Chantal Organics Tomato Paste
1 can Chantal Organics Tomatoes Chopped
2 large handfuls baby spinach leaves, washed and roughly chopped
4 to 6 eggs
Add the garlic granules, spices, salt and black pepper, stirring well to combine.
Add the tomato paste and stir well to combine.
Add the chopped tomatoes and juice - use about 1/4 cup water to wash out any leftover tomato juice from the can and add to the lamb mixture.
Add the washed and chopped spinach and stir through.
Continue to cook the lamb mixture over medium to low heat, stirring occasionally, until most of the liquid has evaporated - about 5 minutes.
Turn the heat down to low, make 4 to 6 holes in the lamb mix and crack an egg into each hole (i.e. 1 egg per serve). Aim to get all the eggs in within a few seconds of each other so they cook evenly.
Place a lid on the frypan (or oven tray if you don’t have a lid), and allow the eggs to cook for approximately 5 minutes. The eggs are ready when the white has turned opaque but the yolk is still runny.
Spoon the lamb shakshuka onto serving plates so that you end up with an egg on top, and serve warm. Store any leftovers in a sealed container in the fridge for up to 3 days, and be sure to reheat well before serving again.