| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 498 | 32g | 12g | 20g |
| sugars | fibre | protein | salt |
| 10g | 5g | 42g | 1.32g |
Why I Love Egyptian Lamb Shakshuka with Feta Cheese
I can’t help but express my heartfelt love for this delightful Egyptian recipe, the Lamb Shakshuka with Feta Cheese. As someone who appreciates a good blend of various cuisines, it’s always a thrill to incorporate a global sensation into my cooking repertoire. This recipe is no exception, combining the comforting satisfaction of approachable, family-style cooking with the unexpected allure of Egyptian cuisine.
The Inspiration and Connection- Lamb Shakshuka with Feta Cheese
While my culinary roots lie primarily in harmonizing New England seafood and Irish comfort foods- a homage to my Boston upbringing and cherished familial lineage, I also draw immense joy in experimenting with diverse cuisines, like this Egyptian dish. Having been inspired by renowned chef, Yotam Ottolenghi, whose passion for Middle-Eastern flavors can stir anyone’s culinary curiosity, I felt inclined to prepare the Lamb Shakshuka with Fata Cheese my way.
Monotony Breaker and Perfect Pairings
One thing I appreciate most about this Lamb Shakshuka recipe is its uncanny resemblance to an Irish Shepherd’s Pie, making it feel somewhat familiar despite its foreign roots. The tender chunks of lamb shoulder evoke the hearty meat layer we all adore in a Shepherd’s Pie, while the feta cheese adds an exotic twist on the customary potato topping. Eggs, perfectly poached in a simmering tomato and bell pepper sauce, introduce an element of Mediterranean cuisine that sets this dish apart.
If you’re thinking of what to pair this dish with, it goes beautifully with a side of simple, crusty bread to soak up the tangy and spicy sauce, just as you’d do if you were sat beside the Nile. Or better still, if you’re aiming for an Irish-Egyptian fusion, why not try it with a side of my favorite, Irish soda bread? Trust me; the amalgamation of flavors will leave you asking for more.
Also, for all the parents out there, this recipe is a sure-fire way to introduce new flavours to the little ones. My boy, still young and developing his taste buds, absolutely loved the feta sprinkled on top and even reached out for a second serving. My fiancée Laura and I were indeed happy parents that evening!
Cooking Love in Every Dish
Cooking, to me, is all about love. It’s about expressing care and passion through the dishes I create and seeing the joy it brings to those I share them with. Whether it’s an Irish classic or an Egyptian surprise like the Lamb Shakshuka with Feta Cheese, the heart of the dish lies in the love I put into it. This recipe, with its bold flavors, comforting ingredients, and surprising twist will have you falling in love with it, just like I did.
What You’ll Need
- 3 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 large red bell pepper, chopped
- 3 cloves of garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 can (28 oz) diced tomatoes with juice
- Salt and pepper to taste
- 1 1/2 pounds of boneless lamb shoulder, cut into small chunks
- 6 large eggs
- 1/2 cup feta cheese, crumbled
- 1 tablespoon chopped parsley, for garnish
Method
Step One
Heat the olive oil in a large frying pan over medium heat. Once the oil is hot, add the chopped onion and bell pepper to the pan. Sauté the vegetables for about 5 minutes, until they start to soften.
Step Two
Add the minced garlic, ground cumin, paprika, and cayenne pepper to the pan. Cook the spices and vegetables together for another minute, until the spices are fragrant.
Step Three
Add the can of diced tomatoes (with the juice) to the pan. Stir everything together and allow the mixture to come to a simmer. Season with salt and pepper to taste.
Step Four
Mix in the chunks of boneless lamb shoulder into the pan. Allow the lamb to cook in the tomato mixture for about 15 minutes, until it starts to become tender.
Step Five
Make six indentations in the tomato and lamb mixture with a spoon. Crack an egg into each indentation. Cover the pan and allow the eggs to cook for about 5 minutes, until they’re done to your liking.
Step Six
Sprinkle the crumbled feta cheese over the top of the dish. Cover the pan again for a moment to let the feta melt slightly.
Step Seven
Garnish the dish with the chopped parsley before serving. Enjoy your Lamb Shakshuka with Feta Cheese hot from the pan.
