Deconstructed Shakshuka Feast
Deconstructed Shakshuka Feast
Deconstructed Shakshuka Feast
Ingredients
For the Smashed Lamb Kofta
- 500g lamb mince
- 2 cloves garlic grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp chilli flakes (optional)
- 1 tbsp finely chopped parsley
- Salt & black pepper
For the Shakshuka Base
- 1 tbsp olive oil
- 1 red onion finely sliced
- 1 red pepper sliced
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chilli powder
- 2 tbsp tomato purée
- 1x 400g tin good quality chopped tomatoes
- Salt & pepper
To Finish
- 4-6 eggs
- 100g feta
- 2 tbsp Greek yoghurt (for whipped feta)
- Fresh coriander or parsley
- Chilli oil or harissa (optional)
- 4-6 flatbreads
Directions
1.
Make the Kofta Mix:
- In a bowl, combine lamb mince, garlic, spices, parsley, salt and pepper.
- Mix until just combined - don't overwork.
- Form into 4-5 loose balls (like burger balls).
2.
Preheat the Flat Plate:
- Heat the Versa-Tile flat grill to medium-high.
- You want it properly hot but not screaming - this cook has layers.
3.
Start the Shakshuka Base:
- Add olive oil to one side of the flat plate.
- Cook onions and peppers until softened and lightly charred.
- Add garlic and spices. Cook for 30 seconds until fragrant.
- Stir in tomato purée and cook it out for 1 minute.
- Add chopped tomatoes.
- Spread the sauce into a thick, even layer on one side of the grill.
- Let it simmer gently while you cook the lamb.
4.
Smash the Kofta:
- Place lamb balls on the hotter side of the flat plate.
- Smash firmly with a press or spatula.
- You want thin, irregular kofta patties with crispy edges.
- Cook for 2-3 minutes until deeply caramelised.
- Flip and cook through.
- Once cooked, roughly chop into chunky pieces.
- Fold some of the crisp lamb through the tomato base, but keep some aside for topping.
- This gives you texture - not just mince lost in sauce.
5.
Cook the Eggs:
- Create small wells in the sauce.
- Crack eggs directly into the wells.
- Lower heat slightly.
Close the lid (if available) or use a dome to steam the tops.
- Cook until whites are set but yolks remain soft.
6.
Whipped Feta:
- While eggs cook, mix feta and Greek yoghurt together until creamy.
- You want it spoonable, not stiff.
7.
Warm the Flatbreads:
- Place flatbreads directly onto the grill.
- Let them blister and warm for 30-60 seconds per side.
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