Spicy Feta & Smoked Paprika Shakshuka with Lamb Sausage

Instructions

1. 1

   Remove the lamb sausage from its casing and break it into small pieces. Heat the olive oil in a large skillet over medium heat. Add the crumbled lamb sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet with a slotted spoon and set aside, leaving the rendered fat in the skillet.

   ~7 min
2. 2

   Finely chop the onion and bell pepper. Mince the garlic. Add the chopped onion and bell pepper to the skillet with the rendered lamb fat. Cook, stirring occasionally, until softened, about 8-10 minutes.

   ~10 min
3. 3

   Add the minced garlic, smoked paprika, cumin, and red pepper flakes to the skillet. Cook for 1 minute more until fragrant, stirring constantly.

   ~1 min
4. 4

   Pour in the crushed tomatoes. Stir well to combine all the ingredients. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for 15 minutes to allow the flavors to meld.

   ~15 min
5. 5

   Crumble the feta cheese into the sauce. Gently stir in the cooked lamb sausage. Season with salt and black pepper to taste.

   ~2 min
6. 6

   Create four wells in the tomato sauce. Carefully crack an egg into each well. Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness.

   ~8 min
7. 7

   Garnish with freshly chopped parsley before serving.