Lamb Shakshuka with Parsley Rice and Pistachios
Get weekly recipes and ingredients delivered.
Ingredients & Equipment
What we send
- 1/2 cupbasmati rice
- 1 pintcherry tomatoes
- 1/4 ounceparsley
- 1 tablespoonpistachios
- 1red onion
- 1 clovegarlic
- 10 ouncesground beef and lamb
- 2 teaspoonsharissa
- 1 cuptomato purée
- 1/4 teaspoonsweet paprika
- 1/4 teaspoonground cumin
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 6" small pot with lid
- 10" medium high-sided ovenproof pan
- Tree Nuts
Preheat oven to 450°F. In a small pot, combine rice, 1 cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Then, reduce heat to medium low, cover, and simmer until water is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover to keep warm until ready to serve.
While rice cooks, rinse cherry tomatoes and halve. Rinse parsley and finely chop leaves, discarding stems. Finely chop pistachios, or leave in bag and gently crush with the bottom of a heavy pan. Peel onion, halve, and thinly slice. Mince garlic. Crack 2 eggs into separate small bowls, and set aside until Step 5. Pat beef and lamb dry with paper towel.
Brown Beef and Lamb
Heat 1 teaspoon olive oil in a medium high-sided ovenproof pan over medium-high heat. When oil is shimmering, add beef and lamb, then season with spice mix, ½ teaspoon salt, and pepper as desired. Cook, breaking up meat, until browned, about 5 minutes. Then, using a slotted spoon, transfer beef and lamb to a bowl, and set aside. Discard most of excess fat in pan, leaving behind a thin layer for the next step.
Return pan from meat to medium-high heat and add 1 teaspoon harissa, cherry tomatoes, onion, and garlic. Stir to combine, and cook until tomatoes have softened, about 5 minutes. Then, stir in tomato purée. Increase heat to high and bring to a boil, then reduce heat to medium and simmer until flavors have melded, 5 minutes more. Season with ⅛ teaspoon salt and pepper as desired, and remove pan from heat.
Return browned beef and lamb to pan with sauce, still off heat, and stir to coat. Taste shakshuka and add more salt and pepper as desired. Create 2 small, evenly spaced pockets in shakshuka. Pour 1 egg into each pocket, nestling into shakshuka, and season with a pinch of salt and pepper as desired. Transfer to oven and bake until egg whites are just set, 6-8 minutes.
Plate Lamb Shakshuka
Stir pistachios and half of parsley into pot with rice. Divide parsley rice between serving bowls, top with lamb shakshuka, and garnish with remaining parsley. Enjoy!