Spice up your breakfast routine (literally!) with Rachael’s Shakshuka!
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Lamb or Beef Shakshuka
RECIPE COURTESY OF RACHAEL RAY
Total: 30 min
Active: 30 min
Yield: 4 servings
1 pound ground lamb or beef
2 red finger chili peppers or 1 large jalapeno pepper
4 large cloves garlic
1 teaspoon (1/3 palm full) cumin seed
1 teaspoon caraway seed
1 teaspoon pimenton or paprika
A little freshly grated nutmeg, about 1/8 teaspoon
Salt and pepper
1 can (7 ounces) chipotle in adobo
1 can (14 ounces) crushed or diced fire-roasted tomatoes
1 can (14 ounces) tomato sauce or 2 cups passata
A drizzle of honey, optional
3/4 pound brick feta in water
4 to 6 large eggs
Garlic naan bread
2 tablespoons butter, melted
Greek yogurt, optional
Cilantro leaves, picked
2 to 3 scallions, finely chopped
Preheat oven to 375 F.
Gather your ingredients.
Heat a large cast-iron skillet over medium-high heat. Add EVOO to the pan, 2 turns of the pan. Add ground meat, crumble and cook until the pink color goes away and meat is lightly browned.
Peel and chop onion, seed and finely chop the peppers and chop or slice the garlic. Add onions and peppers to the meat and stir to soften a few minutes. Add seeds, spices and garlic; stir.
Puree in food processor a can of chipotle in adobo. Add 2 tablespoons to pan and the rest to a bag to freeze and store for another use.
Add tomatoes, honey if using, feta and stir. Make 4 to 6 nests in meat sauce using the back of a wooden spoon and drop eggs into them. Transfer pan to oven for 8 to 10 minutes till eggs set.
For naan, heat a griddle over high heat. Scatter a little water onto skillet and griddle the bread to blister, then flip. Brush bread with melted butter and cut into pieces/wide strips.
Garnish eggs with dollops of yogurt if using, cilantro leaves and scallions.
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