shakshuka with spicy lamb/beef sausages

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Lamb/beef sausages

500g Lamb mince

½ cup Onion, minced

2 tablespoons Garlic cloves, minced

1 tablespoon Coriander, ground

1 tablespoon Paprika, smoked

1 teaspoon Cumin, ground

½ teaspoon Cinnamon, ground

¼ teaspoon Cloves, ground

1 teaspoon Salt

½ teaspoon Black pepper, freshly ground

2 tablespoons Mint, fresh, chopped finely

2 tablespoons Parsley, chopped

Shakshuka

2 tablespoons Olive or other vegetable oil

1 medium Onion, diced

3 cloves Garlic, minced

1 medium Butternut, peeled and cut into cubes

1 Red or yellow sweet bell pepper, seeded and diced

1½ teaspoon Salt

1½ teaspoon Paprika

½ teaspoon Red pepper flakes

½ teaspoon Thyme, dried or 1½ teaspoons fresh thyme, chopped

1 410g can Whole, plum tomatoes peeled with juices

250 ml Vegetable stock or tomato juice

4 large Eggs

4 Lamb sausages (see recipe above)

Fresh herbs for garnish

Prepare the lamb/beef sausage

1. Pre-heat the oven to 200°. Line a baking sheet with foil and place a cooling rack on the baking sheet. Spray with nonstick spray.

2. Place the lamb mince in a mixing bowl and add the minced onion, minced garlic, coriander, paprika, cumin, cinnamon, cloves, salt, pepper, the chopped mint and parsley. Mix well with clean hands to blend all the ingredients. Place mixture in the refrigerator whist preparing the shakshuka ingredients.

3. Form little sausages about 5 cm in length (approximately 2 tablespoons mixture) and place in rows on the prepared baking sheet. Bake for 10-12 minutes until cooked. Set aside.

Prepare the shakshuka

1. Heat the oil in a large sauté pan over medium heat. Add the onions and cook until they become translucent but not brown, for about 5 minutes. Add the garlic, butternut, and bell pepper and cook for another 15 minutes, until the butternut is tender. (The butternut can also be roasted in the oven until caramelized and tender.)

2. Season the mixture with salt, paprika, red pepper flakes, and thyme. Mix gently until all the ingredients are mixed well and cook an additional minute.

3. Poor the can of tomatoes and stock or juice into the pan and break up the tomatoes using a slotted spoon. Mix occasionally and cook until the mixture thickens about 10 minutes. Check the seasoning and add salt if required.

4. Place 4-6 lamb sausage into the shakshuka mixture. Using a large spoon make small wells in the mixture and crack the eggs into each well. Cover the pan and cook the mixture for 5-8 minutes, or until the egg whites are set and the yolks still a bit runny.

5. Garnish with fresh herbs.

A spicy dish that can be served any time of the day made with tomatoes, onion, peppers, butternut, eggs and spicy homemade lamb sausages