Harissa keema shakshuka with naan soldiers

Ingredients

• 1 large red onion, finely diced
• 2½ tsp cumin seeds, crushed
• 2 tsp sumac, plus extra to garnish
• 400g minced lamb
• 3 fat cloves of garlic, crushed to a paste
• 2 tsp grated fresh ginger root
• 1 tbsp harissa or rose harissa paste, plus extra to garnish
• 3 tbsp tomato puree
• 2 tbsp dark brown sugar
• 2 tbsp white wine vinegar
• 400g tin of chopped tomatoes
• 4 eggs

To serve

• 150g Greek yoghurt
• 1 clove of garlic, crushed to a paste
• 2 large or 4 mini naans
• A knob of butter
• 1 tbsp chopped dill fronds
• A pinch of sumac

Method

Heat a splash of olive oil in a deep frying pan, then add the onion with a pinch of fine sea salt. Cook over a medium heat for 8-9 mins until translucent. Next, add the cumin seeds and sumac. Stir through for another 1 min.

Add the minced lamb and fry for 7-8 mins until most of the water has evaporated and the meat is just starting to brown. Next, add the garlic, ginger, harissa and tomato puree. Cook for another 1 min, then stir through the sugar, vinegar, 1½ tsp salt, the tinned tomatoes and 200ml boiling water. Cover with a lid and continue to cook over a medium heat for 10-12 mins, stirring occasionally, until the oils start to separate in the sauce.

Remove the lid and cook for another 8-10 mins to let the sauce thicken.

Make four indents in the keema sauce and carefully crack one whole egg into each cavity. Cover with a lid and cook over a medium heat for 7-9 mins until the whites are set to your liking.

Meanwhile, in a separate bowl, stir together the Greek yoghurt, garlic and a pinch of salt. Toast the naans, rub over a small knob of butter, sprinkle with sumac and slice into soldiers. Ripple the garlic yoghurt through the keema, sprinkle with dill, an extra drizzle of harissa and a pinch of sumac.

Image: Patricia Niven

Recipe from Flavour Heroes by Gurdeep Loyal (Quadrille Publishing)