Lamb Shakshuka

Grate the shallot and the two garlic cloves into a large mixing bowl.

Add the lamb mince, breadcrumbs, 1 tbsp cumin powder, 1 tbsp paprika, 1 tbsp Aleppo chili flakes, and one egg to the bowl; mix thoroughly until a uniform mixture forms.

Shape the mixture into small meatballs, about the size of a walnut.

Heat a large, deep skillet over medium‑high heat, add a drizzle of oil, and brown the meatballs for 3–4 minutes, turning to achieve an even color. Remove the meatballs and set them aside, leaving the rendered juices in the pan.

Finely dice the red pepper, slice the spring onions, and slice the two garlic bulbs. Reserve half of the sliced garlic for a crisp topping later.

Add the diced red pepper, sliced spring onions, and the remaining garlic to the same skillet. Sauté for 4–5 minutes until softened.

Stir in 1 tbsp ground cumin, another 1 tbsp paprika, and 1 tbsp ground cinnamon; cook for 1 minute to release the spices' aromas.

Pour in the canned plum tomatoes, crushing them with a wooden spoon to break them up. Season with salt and simmer on low heat for 5 minutes.

Return the browned meatballs to the skillet, nestling them into the tomato sauce. Cover and simmer gently for an additional 10 minutes, allowing the meatballs to finish cooking and absorb flavor.

Create small wells in the sauce and crack three eggs into them. Cover the pan and cook for 4–6 minutes, or until the egg whites are set but the yolks remain runny (adjust time for your preferred doneness).

While the eggs are poaching, heat a small amount of oil in a separate pan over medium heat and fry the reserved garlic slices until golden and crisp. Transfer to a paper towel to drain.

Once the eggs are done, remove the skillet from heat. Sprinkle the dish with crumbled feta and chopped fresh mint.

Top the shakshuka with the garlic crisps for added texture, serve immediately, and enjoy.