Lamb Shakshuka – modified to be easy!

Prepare ingredients: garlic, onion, tomatoes, parsley, eggs, pistachios

When the oil is shimmering, add beef and lamb, then season with cumin & paprika, 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 the excess fat in the 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 salt and pepper as desired, and remove the pan from heat.

Bake Shakshuka - Return browned beef and lamb to pan with the sauce, still off heat, and stir to coat. Taste shakshuka and add more salt and pepper as desired. Create 3 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.

Cook cauliflower rice according to package.

Stir pistachios and half of the parsley into the pot with the cooked cauliflower rice. Divide parsley rice between serving bowls, top with lamb shakshuka, and garnish with remaining parsley. Yum!