[Leftover] Lamb Shakshuka
with cucumbers / baba ganoush

Name: [Leftover] Lamb Shakshuka
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 tsp Paprika, smoked; 1/2 tsp Cumin, ground; 1/2 tsp Coriander, ground; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/4 tsp Cinnamon; 1 Tbsp Mint, chopped; 1 Tbsp Oil, cooking; 1 lb Lamb, ground (sub any ground meat); 2 tsp Bragg's / coconut aminos; 5 oz Carrots, shredded (look for pre-shredded); 1 Bell peppers, any color, sliced; 1 Onions, medium, diced; 3 Jalapenos (opt), seeds removed and diced (sub green bell pepper); 1 Tbsp Oil, cooking; 1 Tbsp Za'atar; ~2 cups Middle-Eastern Spiced Lamb (ingredients listed separately); 1 can Tomatoes, diced (28 oz / 794 g); 8 Eggs; 10 oz Cucumbers, sliced into spears for dipping; 8 oz Baba ganoush, store-bought

Active: 30 min Total: 40 min

Original GF Paleo Vegetarian

With leftover spiced lamb from earlier in the week, this unique twist on shakshuka (baked eggs in tomato sauce) is an easy, fun meal to round out the week.

Proteins

Ground meat

Cuisines

Middle Eastern / North African

Ingredients

Metric

Servings:

Middle-Eastern Spiced Lamb:

Paprika, smoked - 1/2 tsp
Cumin, ground - 1/2 tsp
Coriander, ground - 1/2 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Cinnamon - 1/4 tsp
Mint - 1 Tbsp , chopped
Oil, cooking - 1 Tbsp
Lamb, ground - 1 lb (sub any ground meat)
Bragg's / coconut aminos - 2 tsp

Lamb Shakshuka:

Carrots - 5 oz , shredded (look for pre-shredded)
Bell peppers, any color - 1 , sliced
Onions, medium - 1 , diced
Jalapenos (opt) - 3 , seeds removed and diced (sub green bell pepper)
Oil, cooking - 1 Tbsp
Za'atar - 1 Tbsp
Middle-Eastern Spiced Lamb (ingredients listed separately) - ~2 cups
Tomatoes, diced (28 oz / 794 g) - 1 can
Eggs - 8

Cucumber Spears with Baba Ganoush:

Cucumbers - 10 oz , sliced into spears for dipping
Baba ganoush, store-bought - 8 oz

Prep

Make spice mix - (Skip if made ahead for Tuesday.) Combine smoked paprika, cumin, coriander, salt, black pepper, and cinnamon. (Can be done up to 5 days ahead)
Carrots / Bell peppers / Onions / Jalapenos - Prep as directed and combine. (Can be done up to 5 days ahead)
Cucumbers / Mint (skip mint if lamb was made ahead for Tuesday) - Prep as directed.

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Make

(Skip this step if lamb was already cooked ahead for Tuesday.) Heat a large skillet or saute pan, that you have a lid for, with oil over medium heat. Add lamb and cook, breaking it apart, until nearly cooked through. Add spice mix and continue cooking until lamb is browned and fully cooked, 8 to 10 minutes total. In the last two minutes of cooking, stir in aminos and mint. Drain any excess grease off lamb and set aside.
Heat a large skillet or saute pan that you have a lid for over medium heat (or, if you just cooked the lamb, return that pan to heat). Add oil and then carrots, bell peppers, onions, and jalapenos with some salt. Saute until tender, 7 to 8 minutes.
To aromatics add za’atar, lamb, and diced tomatoes (including liquid). Simmer for ~4 minutes to let flavors come together.
Crack eggs into tomatoes. Lower heat to medium, cover, and cook for ~5 minutes or until eggs are cooked to your liking.
Serve shakshuka with cucumbers on the side and baba ganoush for dipping. Enjoy!

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