A dish of quickly baked eggs in spicy tomato sauce with lamb confit. The sauce makes a little more than you’ll need—good for an extra breakfast. It tastes much better as it sits, too.
½cupvenison, lamb, or goat qawarmasee recipe above
1 28ozcan whole peeled tomatoes
¼cupsliced yellow onion
3large cloves10 grams garlic, sliced thin
¼cuplard from qwarama or cooking oil
1serrano chili, thinly sliced reserve a few slices for garnishing
Fresh cilantrofor finishing
1small red bell pepperseeded and diced ½ inch
Kosher saltto taste
Remove three tomatoes from the can, squeeze their juice and seeds out into a bowl, then coarsely chop and reserve. Puree the rest of the tomatoes and their juice in a blender or with a stick blender, then strain to remove the seeds (optional). In a 3 qt saucepot, sweat the garlic and lard or oil until the garlic is golden brown and aromatic. Do not allow the garlic to burn.
Add onion and cook for a few minutes, then add the bell pepper, half of the sliced chili and cook for a few minutes more. Add the chopped tomatoes and the tomato puree, season with a good pinch of salt, bring to a simmer and cook for 10 minutes.
From here the tomato sauce can be made ahead of time, and will taste better for it.
To serve, preheat an oven to 350. In a 10 inch pan, heat the qawarma in it’s fat and brown lightly, then add 1.5 cups of the shakshuka sauce, bring to a simmer, and add 4-6 eggs, nestling them in the sauce so they stay separate. Lay a few slices of serrano on top as a garnish, then bake for 10 minutes or until the eggs begin to set, remove the pan, cool for a minute or two and serve, preferably with crusty bread or toast to mop up any excess sauce.