Lamb Shakshuka
This North African-inspired dish from Miraval Austin combines tender lamb, warm spices, and rich tomato sauce to result in an ulta-comforting dish, perfect for brunch or breakfast-for-dinner.
Shakshuka, a popular North African dish, is essentially eggs poached in a tomato-pepper sauce. There are many variations, and this guest favorite at Miraval Austin is made with lamb, caraway, and smoked paprika. Shop for a good-quality Italian-style tomato purée, often called passata. Make this savory egg dish for a weekend brunch or on a weeknight when you feel like having breakfast for dinner. Serve with grilled flatbread on the side.
Lamb Shakshuka
This North African-inspired dish from Miraval Austin combines tender lamb, warm spices, and rich tomato sauce to result in an ulta-comforting dish, perfect for brunch or breakfast-for-dinner.
Courtesy of Miraval Resorts & Spas
- 1.
In a large Stainless Clad Sauté Pan, heat 2 tablespoons of oil over medium-high. Add the cubed lamb and sauté, stirring frequently until browned on all sides, about 5 minutes. Using tongs, or a slotted spoon, transfer the lamb to a Plate or Platter.
- 2.
Add the remaining 2 tablespoons of oil to the pan, swirl to coat the bottom of the pan. Add the caraway seeds, smoked paprika, and cumin. Cook, stirring constantly, until the spices are fragrant and the caraway seeds crack in the pan for 30 seconds. Reduce the heat to medium and then add the onion, bell pepper, and garlic. Sauté, stirring frequently, until the vegetables are soft but not brown, about 5 minutes.
- 3.
Add the tomatoes, tomato purée, stock, and the reserved lamb. Bring to a simmer. Lower the heat and cook, uncovered, at a slow simmer, stirring occasionally, until the lamb is fork-tender, about 50 minutes.
- 4.
Stir in the kale ribbons, and then add salt and pepper to taste. Cook until the kale is soft, about 2 minutes. Using the back of a large spoon, make 4 depressions in the sauce and crack an egg into each depression. Cover the skillet and poach the eggs until the whites are set and the yolks are runny, about 4 minutes. Cook a little longer if you like your eggs more set, 5–7 minutes. Sprinkle the minced cilantro and parsley over the top. Serve immediately.
