Spicy Moroccan Shakshuka

Spicy Moroccan Shakshuka

DATE: September 27, 2022
  • dinner
  • lunch
  • meal type
Come to think of it, I have been preparing many different versions of Shakshuka throughout my home cooking career but just called it something else. This version I have here for you can be eaten any time of day, but I prefer to have it for dinner because it contains meat, in this case, lamb. You can always omit the lamb or meat in general and have an anytime vegetarian treat. This is a very flavorful and easy way to make a casserole. The Moroccan Spice adds coriander, cumin and allspice flavors and the saffron salt is a perfect topper at the end!!
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Moroccan 'Round the Clock

Moroccan 'Round the Clock

Moroccan Spice
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  • 6 organic eggs
  • 1 lbs grass fed ground lamb
  • 2 14.5 oz cans Fire Roasted Tomatoes
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 sweet bell pepper, chopped
  • 1 cup mushrooms (baby bellas),washed and sliced
  • 2 tbsp Healthy On You® Moroccan 'Round the Clock spice blend, separated
  • 1 tsp Healthy On You® Saffron and Winding Road Sea Salt
  • Fresh cracked pepper
  • 5 threads saffron
  • ¼ cup feta cheese
  • chopped Parsley for garnish

Directions

  1. In a large cast iron skillet, heat the olive oil over medium heat and add the ground lamb, stirring and breaking up the pieces. Add 1 tsp "Saffron and Winding Road" sea salt and stir
  2. Add the 2 tbsp. Moroccan 'Round the Clock spice blend and stir well.
  3. Add in the onions, chopped pepper, mushrooms and garlic and continue to cook for another 2 minutes.
  4. Add the fire-roasted tomatoes and reduce the heat to low.
  5. Cover and cook for 30 minutes until the mixture is reduced by a ⅓
  6. Gently crack the eggs into skillet over the tomato sauce.
  7. Season with the Healthy On You® Saffron and Winding Road sea salt and cracked pepper.
  8. Cover and continue to cook for 5 minutes until the egg whites are opaque but the yolk is still runny
  9. Sprinkle with crumbled feta cheese and chopped parsley and serve.

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