Harissa keema shakshuka with naan soldiers
Shakshuka is undoubtedly a brunch classic, and this recipe by Gurdeep Loyal is a great one to add to your repertoire. Minced lamb is simmered with cumin, sumac, garlic, harissa and tomatoes to make a keema-style sauce. Eggs are then nestled into the sauce to cook gently, then served with harissa naan soldiers for the ultimate brunch.
Gurdeep says: 'Savoury spiced breakfasts, flavoured with unapologetic gusto, are a staple of many eastern cuisines. Growing up in Leicester, my own weekend breakfasts were banquets of salted-mooli parathas, masala fried eggs and sour-lime Punjabi pickles – the energy of which is embodied in this Turkish-Punjabi- Tunisian fusion recipe. Here, minced meat (keema) is seasoned with the earthy warmth of cumin, the zesty freshness of sumac and the fiery depth of harissa. Equally delicious for lunch, dinner or a midnight feast.'
Ingredients
Metric
Imperial
For the shakshuka
- olive oil, for frying
- 1 large red onion, finely diced
- 2 1/2 tsp cumin seeds, crushed
- 2 tsp sumac, plus extra to garnish
- 400g of lamb mince, at least 10% fat
- 3 large garlic cloves, crushed to a paste
- 2 tsp grated fresh ginger root
- 1 tbsp of harissa, or rose harissa paste, plus extra to garnish
- 3 tbsp of tomato purée
- 2 tbsp of dark brown sugar
- 2 tbsp of white wine vinegar
- fine sea salt
- 1 400g tin of chopped tomato
- 200ml of boiling water
- 4 eggs
For serving
- 150g of Greek yoghurt
- 1 large garlic clove, crushed to a paste
- fine sea salt
- 2 naans, or 4 mini
- butter
- 1 pinch of sumac
- 1 tbsp of dill fronds, chopped
- harissa, for serving
Method
Heat a splash of olive oil in a deep frying pan, then add the onion with a pinch of salt. Cook over medium heat for 8–9 minutes until it turns translucent
- olive oil, for frying
- 1 large red onion, finely diced
Next, add the cumin seeds and sumac. Stir through for another 1 minute
- 2 1/2 tsp cumin seeds, crushed
- 2 tsp sumac, plus extra to garnish
Add the minced lamb and fry for 7–8 minutes until most of the water has evaporated and the meat is just starting to brown
- 400g of lamb mince, at least 10% fat
Next, add the garlic, ginger, harissa and tomato purée. Cook for another 1 minute, then stir through the sugar, vinegar, 11⁄2 teaspoons of salt, the canned tomatoes and boiling water. Cover with a lid and continue to cook over a medium heat for 10–12 minutes, stirring occasionally, until the oils start to separate in the sauce
- 3 large garlic cloves, crushed to a paste
- 2 tsp grated fresh ginger root
- 1 tbsp of harissa, or rose harissa paste, plus extra to garnish
- 3 tbsp of tomato purée
- 2 tbsp of dark brown sugar
- 2 tbsp of white wine vinegar
- fine sea salt
- 1 400g tin of chopped tomato
- 200ml of boiling water
Remove the lid and cook for another 8–10 minutes to let the sauce thicken
Make four indents in the keema sauce and carefully crack one whole egg into each cavity. Cover with a lid and cook over a medium heat for 7–9 minutes until the whites are set to your liking
- 4 eggs
Meanwhile, in a separate bowl, stir together the Greek yoghurt, garlic and a pinch of salt
- 150g of Greek yoghurt
- 1 large garlic clove, crushed to a paste
- fine sea salt
Toast the naans, rub over a small knob of butter, sprinkle with sumac and slice into soldiers
- 2 naans, or 4 mini
- butter
- 1 pinch of sumac
Ripple the garlic yoghurt through the keema, sprinkle with dill, an extra drizzle of harissa and a pinch of sumac. Enjoy
- 1 tbsp of dill fronds, chopped
Tip: At the end of step 3, if you can, leave the keema sauce off the heat to rest for 4–5 hours – this allows the flavours to meld together, amplifying the taste significantly. You will need to reheat it to a simmer before proceeding with step 4
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