This is my ‘go to’ when i’m starving and feeling a little undecided… Simple,  mind-blowingly delicious with essential shakshuka heat, and most importantly… Quick!

Lamb Meatballs

• 450g minced lamb
• 1 medium onion, grated
• 2 tablespoons chopped fresh parsley
• 1 tablespoons of Chorrito Habanero Sauce 
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper

Method

• In a large bowl, combine all the ingredients with your hands

• Shape into small meatballs (2,5 cm diameter), cover and reserve in the fridge.

Shakshuka

• 2 tablespoons olive oil
• 2 garlic cloves, peeled and finely chopped
• 1 can chopped tomatoes (400g/14 oz.) or 5 ripe tomatoes, chopped
• ½ teaspoon of sea salt or more to taste
• ¼ teaspoon ground black pepper
• 2 tablespoons Chorrito Habanero Sauce 
• 4 eggs
• 1 teaspoon chopped fresh coriander for garnish

Method

• In a large frying pan (or deep skillet) stir the ingredients (except the eggs) over a medium heat, bring to the boil then cover and turn to low heat. Let this simmer until it becomes a thick sauce, about 25min

• Remove the meatballs for the fridge, add 2 tbsp olive oil to the pan, fry them in batches until nicely caramelised all over

• Return the meatballs to the sauce and cover until they are almost cooked, (5 min.)

• Gently break the eggs into the sauce and cover until the eggs are poached; egg white set and yolk still runny (4 to 5 minutes).

• Garnish with fresh chopped coriander and a little more Chorrito Habanero Sauce and some home pickled Jalapeños, serve immediately with flat bread.