Sourdough
Baking a loaf of this dense, chewy bread requires making a fermented 'starter' from flour, but it's worth the effort
Keema shakshuka
Serves 2 - 3
Easy
Prep:
Cook:
Try this spin on shakshuka using lamb or beef mince. It's a hearty dinner and a good way to break the fast during Ramadan
Skip to ingredients
- 1 tbsp olive oil
- 1 medium onionfinely chopped
- 1 tbsp garlic & ginger purée
- 1 green chillifinely chopped (optional)
- 400g beef or lamb mince
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp ground turmeric
- ½-1 tsp chilli powder(or to taste)
- 1 red peppersliced
- 2 tbsp tomato purée
- 400g can chopped tomatoes
- 1 tsp garam masala
- 4-6 eggs
- small handful of coriander and buttered sourdough toast, to serve
Nutrition: Per serving
- kcal493
- fat29g
- saturates10g
- carbs13g
- sugars11g
- fibre5g
- protein42g
- salt0.79g
Method
step 1
Heat the oil in a large ovenproof frying pan or shallow flameproof casserole dish over a medium heat and fry the onion for 5 mins until golden. Add the garlic & ginger purée and chilli, and continue to fry until fragrant.
step 2
Add the mince, breaking it up well using a wooden spoon. Cook for 8-10 mins until well browned. Stir in the spices and fry for 1 min more until fragrant, then add the sliced pepper. Cook for 2-3 mins until the pepper is well coated in the spices and starting to soften.
step 3
Mix in tomato purée and chopped tomatoes, and simmer for 10-12 mins until thickened. Season to taste and stir in the garam masala. Make small gaps in the mixture using the back of a spoon and crack in the eggs. Cover with a lid and cook for 2-4 mins, or until the eggs are set. Garnish with some coriander and serve with buttered sourdough toast.
