Lamb Shakshuka with Tahini Sauce

• 3 tbsp extra virgin olive oil
• 1 red capsicum, chopped
• 1 onion, chopped
• 1 clove garlic, chopped
• 1 tsp cumin
• 1 tsp allspice
• 300g lamb mince
• 1 x (400g) can crushed tomatoes
• 4 free-range eggs
• 3 tbsp tahini
• Juice ½ lemon
• 4 sprigs coriander
• Salt and pepper

This recipe is created by Justine Schofield for our partnership with Everyday Gourmet. #EDG2020

Preheat the oven to 180C.

Heat oil in a 26cm oven-safe pan over a medium heat and add capsicum, onion and garlic sweat off until soft and translucent. Now add the spices and cook for a few minutes until fragrant then add the mince and cook until browned. Add the crushed tomatoes and ½ can filled with water. Season with salt and pepper and bring to the boil, then turn heat down and simmer for 20 minutes to reduce sauce.

Once thick and fragrant make four indents into the meat sauce and crack in the eggs. Place in the oven and cook for 10 minutes or until the eggs are just set but still have a gooey yolk.

While in the oven make the tahini sauce by mixing tahini, lemon juice and 60ml of water together.

Remove from the oven and drizzle over tahini and garnish with coriander.