Mini Shakshuka with Braised Lamb, Poached Quail Egg & Zhug
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Recipe Provided By
Chef Alexi MandoliniServings
50
Ingredients
- 3 pounds American Lamb shoulder, braised and shredded
- 2 tablespoons olive oil
- 2 red bell peppers, seeded and diced
- 4 Fresno peppers, seeded and diced
- 2 shallots, minced
- 4 garlic cloves, minced
- 1/2 cup tomato paste
- 1 tablespoon cumin
- 1 tablespoon sumac
- 1 tablespoon smoked paprika
- 1 tablespoon Aleppo pepper
- 64 ounces plum tomatoes, canned
- Kosher salt and cracked black pepper, to taste
- 50 quail eggs
- 1 quart Zhug (recipe follows)
Zhug (makes 1 quart):
- 2 bunches cilantro
- 2 bunches parsley
- 3 jalapeños, seeded and diced
- 6 garlic cloves
- 1 teaspoon caraway seeds
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cumin
- 1/2 cup olive oil
- Kosher salt and cracked black pepper, to taste
Directions
Heat large cast iron skillet to medium-high heat. Add oil; sauté bell peppers, Fresno peppers, shallots and garlic until translucent, about 6 minutes. Stir in tomato paste, cumin, sumac, paprika and Aleppo pepper; cook until fragrant, about 3 to 4 minutes. Add tomatoes; break up the tomatoes using a wooden spoon. Cook mixture for an additional 15 to 20 minutes until tomatoes are broken down; season with salt and pepper. Add lamb to the tomato mixture.
For the Zhug: In a food processor, pulse cilantro, parsley, jalapeños, garlic, caraway, cardamom and cumin. Slowly add oil until mixture is fully incorporated; season with salt and pepper.
Store in refrigerator.
To serve, spoon tomato mixture into mini cast iron skillets. Form wells in the tomato sauce using the bottom of a ladle. Crack quail eggs into the wells. Arrange skillets on sheet trays and bake at 375°F for 5 to 7 minutes or until eggs are fully cooked. Garnish skillets with Zhug and sprinkle with additional Aleppo pepper if desired.
Chef Tips:
· When baking the mini shakshukas, cover sheet tray with foil to ensure the eggs cook evenly.
· To simplify, purchase and use American Lamb precooked shoulder meat.
