Paleo Za'atar Lamb & Roasted Aubergine Shakshuka

High ProteinPaleo

A 545-calorie Brunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 200g lean ground lamb
• 1 tbsp za'atar seasoning
• 1/2 medium aubergine (approx. 150g), diced
• 1 tbsp olive oil, divided
• 1/2 medium onion, finely chopped
• 1 clove garlic, minced
• 1 (400g) can crushed tomatoes (no sugar added)
• 1/2 cup water or bone broth
• 1/4 tsp smoked paprika
• Pinch of cayenne pepper (optional)
• 2 large eggs
• Fresh parsley or mint, chopped, for garnish
• Salt and black pepper to taste

Instructions

1. Prep: Preheat oven to 200°C (400°F). Toss diced aubergine with 1/2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, or until tender and slightly browned.
2. While aubergine roasts, heat the remaining 1/2 tbsp olive oil in an oven-safe skillet (preferably cast iron) over medium-high heat. Add ground lamb and za'atar, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Drain excess fat if any.
3. Add chopped onion to the skillet and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
4. Pour in crushed tomatoes, water or bone broth, smoked paprika, and cayenne pepper (if using). Bring to a simmer, then reduce heat to low and cook for 5 minutes, allowing flavors to meld.
5. Stir in the roasted aubergine. Create two small wells in the sauce and carefully crack one egg into each well.
6. 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 runny (or to your desired doneness).
7. Garnish with fresh parsley or mint before serving.