- Chuck the lamb into a mixing bowl. Add the garlic, paprika, Turkish pepper flakes and a good pitch of salt. Mix well and form into little oval shaped kofta.
- Heat the oil in a large non-stick frying pan over a medium heat. Brown the kofta for a few minutes on both sides. Remove from the pan and set to one side.
- Reheat the pan over a medium heat and add the onion. Stir-fry for 3-4 minutes until golden, and then add the garlic. Cook for 10 seconds until fragrant. Tip in the tomatoes and add the tomato puree, red pepper paste, paprika, Turkish pepper flakes, 100 ml of water and good pinch of salt into the pan. Mix well and bring to the boil.
- Add the kofta to the pan and bring to the boil. Cover, reduce the heat to low and cook, for 4-5 minutes. Remove the lid and turn the kofta over in the sauce. Increase the heat to medium and cook for 4-5 minutes, stirring occasionally, until the sauce is really rich and thick, and the kofta almost cooked through.
- Reduce the heat to low. Using a spoon, make four little wells in the sauce. Crack the eggs into the wells and season with salt and Turkish pepper flakes. Cook for 5-6 minutes until the eggs are set. To help the whites set and mix into the sauce, use the handle of a thin fork or teaspoon and trace a figure of eight very gently around the egg yolks. Garnish with parsley and serve immediately.
For the kofta
300g fatty lamb mince
4 cloves garlic, crushed
2 tsp paprika
1 tsp Turkish pepper flakes
For the shakshuka
2 tbsp olive oil
1 red onion, finely chopped
2 cloves garlic, sliced
3 tomatoes, finely chopped
2 tbsp tomato puree
1 tsp red pepper paste
1 tsp paprika
1 tsp. Turkish pepper flakes + extra for seasoning
4 free range eggs
A handful of finely chopped parsley