Curried Lamb Shakshuka with Feta Crumble

Gluten-FreeHigh Protein

A 475-calorie Breakfast recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 150g lean ground lamb
• 1 tbsp olive oil
• 1/2 small onion, finely diced
• 1 clove garlic, minced
• 1/2 red bell pepper, finely diced
• 1 tsp curry powder
• 1/2 tsp cumin
• 1/4 tsp turmeric
• 1/4 tsp chili powder (optional)
• 400g can crushed tomatoes (gluten-free)
• 1/4 cup water
• 2 large eggs
• 30g feta cheese, crumbled
• 2 tbsp fresh cilantro, chopped
• Salt and freshly ground black pepper to taste

Instructions

1. Prep: Preheat your oven to 190°C (375°F). Dice the onion and red bell pepper, mince the garlic, and crumble the feta cheese. Chop the fresh cilantro.
2. Heat the olive oil in a medium oven-safe skillet (about 8-inch) over medium-high heat. Add the ground lamb and cook, breaking it up with a spoon, until browned. Drain any excess fat.
3. Add the diced onion and red bell pepper to the skillet and cook for 3-5 minutes, until softened. Stir in the minced garlic, curry powder, cumin, turmeric, and chili powder (if using). Cook for 1 minute more until fragrant.
4. Pour in the crushed tomatoes and water. Bring the sauce to a simmer, then reduce heat to low and cook for 5-7 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
5. Make two wells in the tomato sauce and carefully crack one egg into each well. Transfer the skillet to the preheated oven and bake for 8-12 minutes, or until the egg whites are set and the yolks are still a little runny (or cooked to your preference).
6. Remove the skillet from the oven and immediately sprinkle with the crumbled feta cheese and fresh cilantro.