We LOVE a good brunch get together here at Glen Dene Hunting and this ramped up version of eggs shakshuka is divine. Rich venison, creamy feta, Moroccan flavours, slightly runny eggs and all mopped up with crusty bread. YUMMM!
- 3 Tbsp olive oil
- 6 garlic cloves, thinly sliced
- 1 pack Silver Fern Farms Premium Ground venison
- 1 tsp ground coriander
- 1 tsp 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
- 56 gram block of feta, sliced
- ¼ cup mint leaves
- crusty bread (for serving)
Serve without crusty bread to make this recipe Keto friendly.
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 venison mince, breaking up into small pieces until cooked through about 4 minutes. Season with salt and add red peppers, harissa 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.
Original recipe: Courtesy of SilverFern Farms