Servings: 6 | Prep: 10 mins | Cook time: 30 mins
Nutritional information: (average serve)
- Calories: 318
- Protein: 19.8g
- Carbs: 6.9g
- Fat total: 22.9g
Ingredients:
1/2 teaspoon each: fennel seeds, cumin seeds, caraway seeds
1/2 onion, diced
4 garlic cloves, rough chopped
500gr lamb
1 teaspoon salt
2 teaspoons smoked paprika
2 teaspoons cumin
1/2 teaspoon chilli flakes
1/2 teaspoon cinnamon
400gr can fire-roasted tomatoes (and juices), diced
1/4 cup water, more as needed
2 cups chopped spinach (fresh, or use one cup frozen)
6 eggs
salt and pepper to taste
Garnish: chilli flakes, cilantro leaves and harissa yoghurt
Method
Step 1
Preheat oven to 190C
Step 2
Over medium heat, in a dry skillet toast the whole spices for 1-2 minutes, until fragrant and golden. Set aside.
Step 3
Heat oil in the skillet, over medium heat and add the onion, garlic and ground lamb, breaking it apart and sauté until the lamb is cooked through (about 8 minutes). While it is sauteing add the salt, spices and whole spices. Add the tomatoes, spinach and water, cover and simmer on low heat for 10 minutes.
Step 4
Taste the stew and adjust the salt or spice level to your liking. If it seems dry add a little more water so it’s a little juicy and still warm.
Step 5
Make six “wells” into the stew with a back of a spoon and crack the eggs into the wells. Sprinkle eggs with salt and pepper and place in the oven.
Step 6
Bake 7-10 minutes, or until the egg whites are cooked through and opaque, but the yolks are still soft.
Step 7
While this is baking, mix the harissa paste with the yoghurt to serve on the side (or spoon over top).
Step 8
Garnish with the cilantro and sprinkle with chilli flakes.