HoldMyGFBeer
Nov 21, 20222 min
Velvety eggs baked in a hearty chili-like lamb stew seasoned with warm Moroccan spices... all topped with a rich drizzle of spicy-yet-cool sour cream. Perfect for a chill-out brunch entrée, served as a dip scooped up with chips... or grab the big spoon and dive right into the pot. Move over shakshuka... this is even better!
The stew is prepared on the stove and then finished in the oven to bake the eggs creating a true one-pot-wonderful dish! That harissa sour cream... yum! It almost acts like a cheese sauce both cooling the taste buds and thickening each bite.
WARNING: Don't grab the skillet handles when it's fresh out of the oven... you might burn your middle finger... and, if you're like me, you need that one a lot! LOL
INGREDIENTS:
2 T avocado oil
1/2 onion, chopped
1 lb. ground lamb
3 cloves garlic, chopped
1 tsp fennel seeds
1 T cumin
1 T paprika
1/2 tsp turmeric
1/2 tsp ginger
1 tsp cinnamon
1 sweet potato, diced (I also tossed in some fingerling potatoes)
1 cup wilted greens like spinach (I used stewed collards, chopped)
1 14 oz. can diced tomatoes
2 T tomato paste
salt and pepper to taste
3 - 6 eggs
DIRECTIONS:
Preheat oven to 375 F.
Heat the oil in a skillet over medium heat. Add the onion and garlic. Saute for about 3 minutes until the onions begin to soften.
Crumble in the lamb and spices. Brown for about 5 minutes.
Add the potatoes and cook for another 5 minutes.
Stir in the greens, tomatoes, tomato paste, salt and pepper. Simmer until the potatoes are tender.
Use the back of a spoon to press divots into the stew. Crack on egg into each divot.
Bake for 8-10 minutes until the eggs are set to your liking.
Garnish with fresh cilantro and sour cream mixed with harissa to taste.
Don't burn your mouth diving face first into it!
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