Along with Burrata and Bubbles, I contribute to Stouts and Stilettos, a craft beer blog curated from the female perspective. Usually, my contributions come in the form of beer reviews, but I’ve also dabbled into recipe development for the blog, which is where this beer-lamb shakshuka originates. Fortunately, Tierney, who runs Stouts and Stilettos and is all-around awesome, was more than happy for me to share this recipe on Burrata and Bubbles. Thanks, Tierney!
Considering that I created this recipe for Stouts and Stilettos, I wanted to incorporate one of my favorite local craft beers and decided Great Divide Brewing Colette Farmhouse Ale would be perfect. Farmhouse ales tend to show off a grassy, hay-like funk. That funky quality, however, is more subtle in Colette than some farmhouse ales. Rather, clove and citrus are the more dominant flavors. Given shakshuka’s spicy sauce, the clove naturally complements this dish. After pouring in a heavy hand of Colette, I noticed the citrus notes also added a brightness to the sauce.
Ras el hanout, a delicious Moroccan spice mix, gives this dish its amazing flavor. If you live near a Kroger, its Private Selection brand offers ras el hanout. And, of course, there’s always Amazon. That said, you probably already have the spices on hand to make your own ras el hanout, and it just takes a few minutes to mix a batch. recommend making your own if you have most of the spices on hand. I recommend Genuis Kitchen’s ras el hanout recipe.
As you may know from my breakfast galette recipe, jammy eggs make life better, but I know that’s not everyone’s favorite. I baked these eggs for about eight minutes, and it was perfect for my preference. The yolk was running when I first cut into it, but then it somewhat solidified to give that jammy consistency I love so much. I recommend keeping a careful eye over the eggs and bake to your liking.
Crack open a Colette — or your favorite saison — and give this recipe a try. I’d love to hear what you think.
Perfect Pairing for Beer-Lamb Shakshuka
Considering that I used Great Divide Colette, it only makes sense to crack open another bottle over this meal. Hey, I picked this beer in the recipe for a reason. Let’s keep the theme going.
Cheers!
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Beer-Lamb Shakshuka
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
For a fun twist on shakshuka, this recipe uses a nice saison and ground lamb. With jammy eggs, it makes for one delicious dish.
Ingredients
1 tablespoon olive oil
½ onion, diced
1 red bell pepper, diced
1 pound ground lamb
2 tablespoons tomato paste
2 tablespoons ras el hanout, store bought or homemade
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 cup saison
28 ounces crushed tomatoes
Salt to taste
4–6 eggs
Cilantro for garnish
Instructions
- Heat oven to 375 degrees.
- Heat oil over medium-high heat in a 12-inch cast iron skillet. Add lamb, onion and red pepper and cook until lamb is browned and vegetables are softened, about five minutes.
- Add tomato paste, ras el hanout, garlic and ginger. Cook for a minute or two to toast spices, stirring frequently. Don’t let burn. Reduce heat if needed.
- Add saison and let reduce until about ¼ cup is left. Add crushed tomatoes and salt. Bring to simmer for about five minutes.
- Remove from heat and use a spoon to create wells in the sauce. Crack eggs into the wells. Cook for 8-13 minutes, depending on how you want your eggs cooked. Keep an eye on eggs frequently to ensure they don’t overcook.
- Remove from oven when eggs are cooked to your liking and top with cilantro.
Keywords: shakshuka
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