Author Ashia Ismail-Singer shares her Indian heritage and love of rich flavours in her newest book The Laden Table.
Originally from North Africa, shakshuka is essentially a vegetarian dish, but I have given it a twist by using mince. Growing up we often had lamb or beef mince curry with potatoes and peas served with fried eggs and roti for the perfect Sunday brunch. This is my fusion version of those two wonderful dishes, combining the spicy tomatoes, mince and eggs.
Serves 4–6
Ingredients
- 1 tbsp oil
- 1 medium onion, finely sliced
- 2–3 cloves garlic, crushed
- 1 tsp salt
- 500g lamb mince
- 400g can diced tomato
- 1 tbsp tomato paste
- 1 tsp chilli powder
- 1 tsp ground paprika
- 1 tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ½ tsp rose harissa or harissa
- 2 small potatoes (200g), diced
- ½ cup frozen peas
- 4–6 eggs handful of chopped fresh coriander
- kesra bread or naan, to serve
Method
Heat the oil in a large lidded pan over a medium heat. Cook onion until translucent, then add garlic, salt and the mince.
Fry the mince until browned, then add the tomato, tomato paste, spices and diced potatoes. Cook for a further 20 minutes over a low heat. Add the peas.
If you need more sauce, add ¼ cup water.
Cook for a further 10 minutes until the sauce thickens and the potatoes are cooked.
Make 4–6 wells in the sauce and break an egg into each. Pop the lid on and cook the egg to your liking.
Sprinkle with a handful of chopped coriander and serve with kesra bread or naan.
Tip: To make this dish vegetarian, swap the mince for a mix of butternut squash and diced mixed coloured capsicums (500–600g combined). You can also swap the peas for red kidney beans and swap the coriander for parsley.
Recipe from The Laden Table: Recipes to share infused with spice by Ashia Ismail-Singer, photography by Lottie Hedley, published by Bateman Books, RRP $59.99
