Shakshuka - Pantry Stores

RECIPE
Shakshuka
with lamb meatballs and crostini
INGREDIENTS
1 Onion DICED
3 Cloves Garlic CHOPPED
½ Tablespoon Harissa
½ Teaspoon Cumin
1 Can Crushed Tomatoes
1 Bunch Parsley CHOPPED AND DIVIDED
8 Ounces Ground Lamb
4 Eggs
1 Baguette SLICED DIAGONALLY INTO 8 PIECES
ecipe may require salt, pepper, & olive oil.
R
Have these on hand; we’ll provide the rest.
MAKES
35
45
MIN
MIN
2 servings
3502
EQUIPMENT
MEDIUM SKILLET
INSTRUCTIONS
SHEET PAN
SMALL BOWL
SMALL SKILLET
Prior to cooking, read all instructions. Prepare ingredients as listed on the front of this card.
1
2
3
4
Make the Sauce
Make the Lamb Meatballs
Cook the Lamb Meatballs
Make the Crostini
Heat oven to 350˚ F.
Place ground lamb in small bowl.
Season generously with salt and
pepper and combine using your
hands.
Heat 2 tsp olive oil in small skillet over
medium heat. Add meatballs and
brown on all sides (about 2 minutes per
side).
Arrange baguette slices in even layer
on sheet pan and bake for 5-8 minutes,
until crispy.
Divide ground lamb into 6 pieces, and
roll each into a ball using your hands.
Transfer meatballs to tomato sauce
and gently stir to coat. Simmer for 10
minutes while you make the crostini.
Place 1 tbsp olive oil in medium skillet
over medium-high heat. Add onions
and garlic. Cook for 3 minutes or until
softened.
Add harissa and cumin. Cook for
another 2 minutes until fragrant.
Add crushed tomatoes and 1/2 the
parsley. (Reserve remaining parsley for
garnish). Season to taste with salt and
pepper.
Simmer while making meatballs.
QUICK TIPS
For a great presentation, serve the Shakshuka
directly from the pan out of the oven.
5
6
Cook the Eggs
Serve the Dish
Make 4 small wells in the tomato sauce
using the back of a spoon.
Divide crostini between two plates.
Crack eggs into wells and season with
salt and pepper.
Place skillet in oven to bake for 8-10
minutes, or until egg whites are just set
and yolks are runny.
This dish can also be cooked completely on
the stovetop. After cracking the eggs into the
tomato sauce, turn the heat to a low simmer,
and cover with a lid to trap the steam. This
method reduces the chances of over-cooking
the yolks.
Garnish skillet with remaining parsley.
Serve shakshuka directly from the pan
(or divide between two plates).
Enjoy!
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