Lamb & Green Olive Shakshouka

  • 1/2 cup DIVINA Organic Pitted Green Olives, halved
  • 2 tbsp Extra virgin olive oil
  • 1 lb Ground lamb
  • 1 Medium yellow onion, minced
  • 1/3 cup Fresh parsley, minced
  • 1 tsp Yellow curry powder
  • 2 Small vine-ripened tomatoes, cored and coarsely chopped
  • 4 Eggs
  • Kosher salt & freshly ground black pepper
  • Red pepper flake
  1. Preheat oven to 400° F
  2. Heat oil in an ovenproof skillet over medium-high heat
  3. Cook lamb, stirring and breaking up meat into small pieces, until browned
  4. Add onion; cook until translucent
  5. Stir in ½ of the parsley, the curry powder, tomatoes, olives, salt, and pepper; cook until tomatoes begin to break down
  6. Make 4 wells in the mixture; crack 1 egg into each
  7. Bake until egg whites are set and yolks are still runny
  8. Garnish with remaining parsley and the chile flakes