Ingredients
 

• 3 Tbsp olive oil
• 6 garlic cloves, thinly sliced
• 1 pack Silver Fern Farms Premium Ground beef
• 1 teaspoon ground coriander
• 1 teaspoon cumin seeds
• 1 medium yellow onion, diced
• 1 12-ounce jar roasted red peppers , thinly sliced
• 1 Tbsp harissa
• 1 14-ounce can crushed tomatoes 
• 4 large eggs
• 2 ounce block of feta, sliced
• ¼ cup mint leaves
• crusty bread (for serving)

Serve without crusty bread
to make this recipe Keto friendly.

 

Method
 

Heat oil in a 10” cast iron over medium. Add sliced garlic and cook, stirring often until the garlic is golden brown and crispy, remove garlic into a paper towel lined plate.

Increase heat to medium-high. Add onions and cook until browned, about 6 minutes. Add cumin and coriander and cook just until fragrant, about 30 seconds. Add beef, breaking up into small pieces until cooked through about 4 minutes. Season with salt and add red peppers, harrisaa and crushed tomatoes. Continue to cook until the sauce is bubbling, about 2 minutes. Taste and season with salt if needed. Create 4 small wells with the back of a spoon, crack and egg into each well. Cover pan and cook until the whites are set, and the yolks are still a little runny, about 4-6 minutes.

Crumble feta over the shakshuka. Top with mint leaves, crispy garlic and serve with crusty bread.