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Keema shakshuka

Keema shakshuka in a wok

Keema shakshuka

Name: Keema shakshuka
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Cuisine: Indian
Ingredients: 1 tbsp olive oil; 1 medium onion finely chopped; 1 tbsp garlic & ginger purée; 1 green chilli finely chopped (optional); 400g beef or lamb mince; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp paprika; ½ tsp ground turmeric; ½-1 tsp chilli powder (or to taste); 1 red pepper sliced; 2 tbsp tomato purée; 400g can chopped tomatoes; 1 tsp garam masala; 4-6 eggs; small handful of coriander and buttered sourdough toast, to serve

Zaynah Din

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Serves 2 - 3

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.8 out of 5.7 ratingsRate

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Try this spin on shakshuka using lamb or beef mince. It's a hearty dinner and a good way to break the fast during Ramadan

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
1 medium onion

finely chopped
1 tbsp garlic & ginger purée
1 green chilli

finely chopped (optional)
400g beef or lamb mince
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
½ tsp ground turmeric
½-1 tsp chilli powder

(or to taste)
1 red pepper

sliced
2 tbsp tomato purée
400g can chopped tomatoes
1 tsp garam masala
4-6 eggs
small handful of coriander and buttered sourdough toast, to serve

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Nutrition: Per serving

kcal493
fat29g
saturates10g
carbs13g
sugars11g
fibre5g
protein42g
salt0.79g

Method

step 1

Heat the oil in a large ovenproof frying pan or shallow flameproof casserole dish over a medium heat and fry the onion for 5 mins until golden. Add the garlic & ginger purée and chilli, and continue to fry until fragrant.
step 2

Add the mince, breaking it up well using a wooden spoon. Cook for 8-10 mins until well browned. Stir in the spices and fry for 1 min more until fragrant, then add the sliced pepper. Cook for 2-3 mins until the pepper is well coated in the spices and starting to soften.
step 3

Mix in tomato purée and chopped tomatoes, and simmer for 10-12 mins until thickened. Season to taste and stir in the garam masala. Make small gaps in the mixture using the back of a spoon and crack in the eggs. Cover with a lid and cook for 2-4 mins, or until the eggs are set. Garnish with some coriander and serve with buttered sourdough toast.

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A star rating of 4.8 out of 5.7 ratings

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