Shakshuka with Lamb Sausage
| Serves | 4 |
|---|---|
| Ingredients | Lamb |
| Day Part | Breakfast |
| Menu Part | Entree |
| Cuisine Type | Mediterranean |
Chef Jim Berman
Aramark
Newark, Del.
Variations of shakshuka show up in North African, Israeli and other Mediterranean cuisines, but now American chefs are signaturizing the dish with their own interpretations. Aramark chef Jim Berman adds housemade lamb sausage, also known as merguez, to his version. It's combined with tomatoes, onions, peppers and garlic to form a thick, boldly-flavored sauce that acts as a bed for oven-baking the eggs.
Ingredients
Lamb sausage
1 lb. ground lamb
2 egg yolks
¼ cup bread crumbs
2 garlic cloves, minced
2 tsp. ground cumin
1 tsp. kosher salt
½ tsp. ground black pepper
1 tbsp. extra virgin olive oil
Shakshuka
1 large red onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
2 garlic cloves, minced
2 tsp. smoked paprika
1 tsp. ground cumin
½ tsp. ground cayenne
1 can (28 oz.) diced tomatoes
4 eggs
¼ cup chopped cilantro
Steps
1. Preheat oven to 375 F. Prepare lamb sausage:In large bowl, combine lamb, egg yolks, bread crumbs, garlic, cumin, salt and pepper; mix well.
2. In large skillet over medium-high heat, heat oil. Add sausage mixture. Cook 6 to 8 minutes, breaking up meat into large crumbles with wooden spoon, until done. Remove meat from skillet; drain.
3. Prepare shakshuka: In same skillet over medium heat, cook onion and bell pepper in drippings for 3 to 5 minutes, stirring frequently until tender-crisp. Add garlic and spices; cook 1 minute until fragrant. Stir in tomatoes; reduce heat to low. Cook 10 to 12 minutes or until mixture is slightly thickened; season with salt and pepper to taste.
4. Add cooked sausage crumbles to tomato mixture in skillet. With spoon, make four wells around perimeter of skillet. Gently crack an egg into each well. Bake 7 to 10 minutes or until whites are set and yolks are slightly runny.
5. To serve, sprinkle with cilantro. Accompany with crusty bread.
Photo courtesy of Meat & Livestock Australia