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Shakshuka with Lamb Merguez

A tasty North African dish of eggs poached in a spicy tomato sauce, and some homemade lamb merguez sausage.

Ingredients

  • 1 Pound Ground Lamb
  • 1 Teaspoon Cumin
  • 1 Teaspoon Coriander
  • 1 Teaspoon Fennel
  • 1 Tablespoon Paprika
  • 1/2 Cup Dried Chiles ripped and broken, seeds removed
  • 1 Pinch Cinnamon
  • 1 Tablespoon Sundried Tomato Bits
  • 5 Cloves Garlic
  • 1 Red Bell Pepper
  • Salt
  • 1 Cup Cornmeal
  • 3 Cups Chicken Stock
  • 2 Cups Milk
  • Salt
  • 1/2 Onion diced
  • 1 Bell Pepper large dice
  • 1 Teaspoon Cumin
  • 1 Teaspoon Paprika
  • 1 28 Ounce Can Crushed Tomato
  • 8 Eggs
  • Chopped Spinach

Instructions

  • Roast the red pepper until blackened. Allow to rest and then remove the peel.
  • Toast the spices. Crush in a spice grinder or mortar and pestle. In a food processor or mortar and pestle, add the garlic and roasted pepper and blend or pound into a paste.
  • Mix the paste with the lamb. Refrigerate overnight.
  • Bring the liquids to a simmer. Whisk in the cornmeal. Cook stirring often for 40 minutes.
  • Cook the onion in some oil for about 10 minutes to lightly brown. Add the pepper and cook 5 minutes. Add the spices and stir. Add the can of tomatoes and bring to a simmer. Remove from heat
  • Add a scoop of the polenta first, then some of the sauce. Crack 2 eggs into each baking dish. Bake at 350 until the whites have set but the yolks are still soft. (about 15 minutes if the sauce is nice and hot already)
  • Form patties out of the sausage and cook in a frying pan to brown on both sides. Remove the shakshuka from the oven, pop a sausage on there, and eat!