Luke Hines Eat Healthy Challenge – BEEFED-UP SHAKSHUKA
2 tablespoons coconut oil
2 garlic cloves, finely chopped
1 onion, finely chopped
1 long red chilli, deseeded and finely chopped
1⁄2 red capsicum, deseeded and finely diced
300 g beef mince
2 tablespoons chopped flat-leaf parsley leaves, plus 1 tablespoon extra, to serve
2 tablespoons chopped coriander leaves, plus 1 tablespoon extra to serve
2 tablespoons ground cumin
2 tablespoons smoked paprika
1 x 400 g can crushed tomatoes
Melt the coconut oil in a large frying pan over medium heat. Add the garlic, onion and chilli and cook for 2–3 minutes, or until softened and caramelised, then add the capsicum and cook, stirring, for another 5 minutes, until lovely and soft.
Add the mince, herbs and spices and cook, stirring, until the meat is browned all over. Stir in the tomatoes and cook for 5–10 minutes, or until the sauce has thickened and the flavours are well combined.
Using the back of a wooden spoon, create four indentations in the sauce and crack an egg into each one, then cover the pan with a lid and cook for a further 5 minutes, until the whites are just cooked and the yolks are still a little soft. You may need to baste the whites with a little of the sauce as you go to ensure they cook properly.
To serve, finish with a sprinkling of chopped parsley and coriander and place in the centre of the table for everyone to dig in.
Try mixing things up a little by using different types of mince. Lamb works wonderfully, as does chicken and pork. If you are looking to get ahead you can make this up to the point at which you add the eggs, then either chill or freeze the mixture until required.