Farmer Jess’ Lamb Shakshuka

Recipe by Farmer Jess, Your Friends Farm

Meatball Ingredients

1 lb ground lamb

½ cup milk

1 slice of egg bread

2 tsp cumin

½ tsp salt

Sauce Ingredients

1 medium onion, diced

1 bell pepper, diced

1 chili rehydrated, I used Guajillo - you could use ancho chili here from the can

2 cloves of garlic, minced

1 quart tomato sauce

Salt to taste

To Serve

4-6 eggs, one per person

1 cup feta cheese, crumbled

1/2 cup flat-leaf parsley, chopped

Instructions

Preheat oven to 375F degrees.

Soak bread and milk in a bowl and mash together. Add remaining ingredients and mix with your hands until combined. Gently shape into golfball-sized meatballs. Brown meatballs over medium heat in an oven-safe pan with oil of your choice or lard. Once cooked on all sides, remove from the pan and set aside

Add onion, bell pepper and chili to the pan used for the meatballs. Cook until soft and fragrant. Add garlic to the pan, stirring until lightly browned and fragrant. Add tomato sauce and cook on low for 10 minutes allowing the sauce to bubble and meld the flavors. Add meatballs to the sauce.

Using the back of a spoon, indent a nest for each egg in the sauce. Gently crack an egg into each nest. Carefully place pan in the preheated oven and bake for 8-10 minutes - watching for the egg white to set.

Remove from the oven and top with parsley and feta before serving. Serve with hearty toast or pita bread on the side to mop up all of the sauce.

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