LAMB & CHORIZO SHAKSHUKA
- Richard Rodriguez
- Jun 8
- 1 min read
Sweet, spicy, smoky and exactly the sort of thing you should be eating with bread whilst making inappropriate noises.
Also… I had leftover lamb from yesterday’s harissa recipe and this seemed like the obvious thing to do 👊
Ingredients
Chorizo
Lamb mince
Onion, sliced
Chilli, sliced
Garlic, grated
Shawarma seasoning
Mixed olives
1 tin chopped tomatoes
Honey
Eggs
Method
Dice the chorizo into small cubes and add to a pan with a drizzle of olive oil. Cook over a medium heat until it starts crisping up and releases all that beautiful oil then remove and set aside.
Turn the heat up and add the lamb mince. Season and cook until browned.
Turn the heat down slightly and add the onions, chilli and grated garlic and cook until softened.
Return the chorizo to the pan and sprinkle over the shawarma seasoning. Add the olives, tomatoes and fill the tin halfway with water, swirl around and add that too.
Season, drizzle in some honey, mix everything together and simmer over a medium-high heat until the sauce thickens.
You’ll know it’s ready when you drag a spoon across the bottom of the pan and it leaves a gap behind.
Crack in the eggs, cover and cook over a medium heat until the eggs are cooked to your liking.
Finish with freshly chopped parsley, lots of grated manchego, a drizzle of extra virgin olive oil and get stuck in with some bread 👊