Name: Colin Fassnidge’s lamb shakshuka is the ideal warming autumn dish
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 4 free-range eggs; Mint leaves, lemon wedges, to serve; Tomato sauce; 2 tablespoons olive oil; 1 brown onion, roughly chopped; 2 cloves garlic, chopped; 4–5 large oxheart tomatoes (or other large tomatoes), chopped; 2 tablespoons sage leaves, torn plus extra, to garnish; 1 tablespoon thyme leaves, plus extra, to garnish; 1/2 cup water; Sea salt and cracked black pepper, to season; Mince mixture; 200g lamb mince; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 2 teaspoons smoked paprika; 1 teaspoon cayenne pepper; 2 teaspoons thyme leaves; Fried sourdough; 100g butter, chopped; 2 cloves garlic, sliced; 2 teaspoons ground cumin; 2 teaspoons smoked paprika; 6 slices sourdough bread

It’s getting cooler, and dinner seems like a tricky puzzle to solve. Colin Fassnidge’s lamb shakshuka has come to save the day. It’s warming, full of hearty spice and has pieces of crusty bread to accompany it. Pop it in the oven, and watch as it bubbles away. It’s the perfect meal for a cold, autumn night.

Ingredients

4 free-range eggs

Mint leaves, lemon wedges, to serve

Tomato sauce

2 tablespoons olive oil

1 brown onion, roughly chopped

2 cloves garlic, chopped

4–5 large oxheart tomatoes (or other large tomatoes), chopped

2 tablespoons sage leaves, torn plus extra, to garnish

1 tablespoon thyme leaves, plus extra, to garnish

1/2 cup water

Sea salt and cracked black pepper, to season

Mince mixture

200g lamb mince

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons smoked paprika

1 teaspoon cayenne pepper

2 teaspoons thyme leaves

Fried sourdough

100g butter, chopped

2 cloves garlic, sliced

2 teaspoons ground cumin

2 teaspoons smoked paprika

6 slices sourdough bread

Method

Step 1

Preheat oven to 220°C/ 200°C fan-forced.

Step 2

To make the tomato sauce, heat olive oil in an ovenproof frying pan on medium heat. Add onion and garlic. Cook, stirring, until tender. Add tomatoes, herbs and water. Simmer on low heat for 20 minutes or until the tomatoes have broken down. Season.

Step 3

For the mince mixture, combine mince, spices and thyme in a bowl. Season. Mix well.

Step 4

Drop small spoonfuls of the mince into the tomato mixture. Create indentations with the back of a spoon, large enough for the eggs. Crack eggs into holes. Scatter with extra sage and thyme. Bake 10–12 minutes or until mince is cooked and egg yolks are just soft.

Step 5

For fried sourdough, heat butter in a large frying pan on medium heat. Stir in garlic and spices. Add bread in batches, turning regularly, until golden and toasted.

Step 6

Serve shakshuka with fried sourdough, mint and lemon wedges.

lamb shakshuka with eggs cooked in tomato sauce with fresh herbs on top of bowl — (Photography: Tim Roberts, Styling: Michele Cranston)

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.