Our local Polish Deli had what we thought was a version of Salami. It turned out to be dry cured Pork in a wide sausage casing. But not to worry – this recipe really worked!
The recipe we originally found had no Onions in it. This dish was outstanding after we tinkered with it a little.
Ingredients:-
For the meatballs:-
400g of Minced Lamb
1/2 a Tsp Fennels Seeds
1/4 a Tsp Paprika
1/4 of a Tsp Cinnamon
1/4 of a Tsp Coriander
A Pinch Chilli Flakes
2 Tbsp of chopped fresh Parsley
Salt & Pepper to season
For the Shakshuka:-
1 Medium Onion, finely chopped
2 of Tbsp Olive Oil
3 Cloves of Garlic, minced
1 Tbsp of Tomato Puree
1 Tbsp of Paprika
1 Tsp of Cumin
A pinch of Fennels Seeds
A Tin of Chopped Tomatoes
4 Large Eggs
225g of fresh Spinach
Salt & Pepper to season
Method:-
(1) In a medium bowl, combine spices for Lamb meatballs. Add Lamb and mix very well. Roll Lamb into small meatballs.
(2) Add 1 Tbsp oil to a large pan over medium heat. Brown meatballs on all sides, for around 2-3 minutes. Remove from pan and set aside. (Leave liquid and lamb bits in the bottom of the pan for flavour).
(3) Add another Tbsp Oil to the pan. Add the Onion and Garlic and cook 1 minute, scraping brown lamb bits off the bottom. Add tomato paste and the Spices and continue to cook for 3-4 minutes until fragrant.
(4) Add the tin of Tomatoes and Meatballs and simmer covered over low-medium heat for 15 minutes. After 15 minutes, add the Spinach on top and cook for another 3-4 minutes until spinach has wilted completely, stirring occasionally.
(5) When sauce has thickened slightly, crack your Eggs and gently add over tomato sauce. Cover and cook 3-5 minutes, until whites have set and yolks are still runny.
(6) Drizzle tahini over the top and sprinkle with fresh parsley.
We understand that the foundation of the dish was created in North Africa in the mid-16th century, as a breakfast meal. It’s been adopted and modified by many cultures and not without good reason. We’ll certainly be doing this one again!
