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Shakshuka with Lamb Merguez

March 13, 2015, 2:00 pm

Adapted From: Food in My Beard

Preparation Time: 30 minutes + overnight marinating
Cooking Time: 30 min minutes
Serving Size: ½ cup polenta + 2 eggs + 1 sausage patty; Serves about 4

1 Slice on the Slice Plan. .

Ingredients
Sausage
1 lb Ground Lamb
1 tsp Cumin
1 tsp Coriander
1 tsp Fennel
1 TB Paprika
½ cup Dried Chiles (ripped and broken, seeds removed)
1/8 tsp Cinnamon
1 TB Sundried Tomato Bits
5 cloves Garlic
1 Red Bell Pepper
2 tsp Salt
Polenta
1 cup Cornmeal
3 cups Chicken Stock
2 cups Milk
1 tsp Salt
Sauce
½ Onion, diced
1 Bell Pepper, large diced
1 tsp Cumin
1 tsp Paprika
1-28 oz can Crushed Tomato

8 Eggs
Chopped Spinach, as desired

Directions
For the Sausage: Roast the red pepper until blackened. Allow to rest and then remove the peel. Toast the spices. Crush in a spice grinder or mortar and pestle. In a food processor or mortar and pestle, add the garlic and roasted pepper and blend or pound into a paste. Mix the paste with the lamb. Refrigerate overnight. Form into patties before cooking.

For the Polenta: Bring the liquids to a simmer. Whisk in the cornmeal. Cook stirring often for 40 minutes.

For the Sauce: Cook the onion in some oil for about 10 minutes to lightly brown. Add the pepper and cook 5 minutes. Add the spices and stir. Add the can of tomatoes and bring to a simmer. Remove from heat.

Turn-Out and Storage
Add a scoop of the polenta first, then some of the sauce. Crack 2 eggs into each baking dish. Bake at 350 until the whites have set but the yolks are still soft. (about 15 minutes if the sauce is nice and hot already)

Meanwhile, cook sausage patties in a frying pan to brown on both sides and until internal temperature of 155 degrees is reached. Remove the shakshuka from the oven, top with one sausage patty, and serve hot.

Shakshuka can be stored under refrigeration for up to 3 days.

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