Shakshuka is one of my favorite dishes in the winter. It is packed full of flavor and feels nice and hearty. This healthy version uses cauliflower rice making it not only gluten-free, but also paleo and keto approved.
Ingredients:
1 pound of ground lamb
Two large eggs
3/4 tablespoons of merguez seasoning (if you can't find this in stores, here is alink to make it: https://www.thespruce.com/moroccan-merguez-spice-mix-2394934
one can of crushed fire roasted tomatoes
1 tablespoon of seasoned red curry paste
three cloves of minced garlic
1/4 of a yellow onion
One green bell pepper
one whole jalapeño (omit if you do not like spice)
2 cups of cauliflower rice
quarter ounce of fresh cilantro
1. Prep veggies
Cut ends off yellow onion and remove peel, small dice into about a quarter inch pieces. Small dice green bell pepper into about a quarter inch pieces. Half jalapeño lengthwise, discard white ribbing, seeds, and stem. Finally chop desired amount of jalapeño (or omit).
2. Cook lamb
Heat 1 to 2 teaspoons of olive oil in a large sauté pan over medium heat. Add garlic, onion, and bell pepper to hot pan. Cook 2 to 3 minutes, or until onion begins to soften, stirring occasionaly.
Move veggies to side of pan. Add ground lamb to center of pan stir to break up meat. Season with salt and pepper. Cook 3 to 4 minutes, or until lamb is slightly browned, stirring occasionally.
3. Make Shakshuka
Add seasoned curry paste, crushed fire roasted tomatoes, and Merguez seasoning to pan with lamb. Add about 2 tablespoons of water. Stir to combine. Cook two minutes, stirring occasionally.
Carefully crack eggs into pan, on top of sauce and do not stir. Reduce heat to low and cover pan. Cook 8 to 10 minutes (undisturbed), or until egg whites and yolks have set and lamb is fully cooked. Remove from heat. Lightly season eggs with salt and pepper.
4. Cook Cauliflower
Heat 1 1/2 tablespoons of olive oil in a medium sauté pan over medium heat. Add cauliflower rice and desired amount of jalapeño to hot pan. Cook 4 to 5 minutes, or until cauliflower is crisp tender, stirring occasionally. Remove from heat.
Add about half of the cilantro. Salt and pepper to taste. Stir to combine.
5. Finishing touch
Divide the cauliflower rice between two plates. Top with lamb Shakshuka. Garnish dish with remaining cilantro and enjoy!