Spicy Moroccan Shakshuka
DATE: September 27, 2022
Featured product
Moroccan 'Round the Clock
Moroccan Spice
- 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
- 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
- Add the 2 tbsp. Moroccan 'Round the Clock spice blend and stir well.
- Add in the onions, chopped pepper, mushrooms and garlic and continue to cook for another 2 minutes.
- Add the fire-roasted tomatoes and reduce the heat to low.
- Cover and cook for 30 minutes until the mixture is reduced by a ⅓
- Gently crack the eggs into skillet over the tomato sauce.
- Season with the Healthy On You® Saffron and Winding Road sea salt and cracked pepper.
- Cover and continue to cook for 5 minutes until the egg whites are opaque but the yolk is still runny
- Sprinkle with crumbled feta cheese and chopped parsley and serve.
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Learn How to Cook
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