Kale Shakshuka with Lamb

Ingredients

• 500 g kale
• Salt
• 500 g lamb meat for quick frying (e.g., neck or shank)
• 250 g brown mushrooms
• 1 onion
• 1 Garlic clove
• 1 tbsp Rapeseed Oil
• black pepper
• 4 eggs
• chili powder

Instructions

1. 1.

   Separate the leaves from the stems and remove thick leaf strips. Wash the kale well and blanch in plenty of boiling salted water for about 1 minute. Drain, shock with cold water, let drain thoroughly, and cut into large pieces.

2. 2.

   Rinse the meat under cold water, pat dry, and dice into small cubes. Clean the mushrooms and slice them. Peel and finely dice the onion and garlic.

3. 3.

   Heat rapeseed oil in a large pan and sauté the garlic and onion until translucent over medium heat. Add the meat and fry at high heat for about 2–3 minutes until lightly golden brown. Add the mushrooms and cook together for 1–2 minutes. Mix in the kale and season with salt and pepper. Crack the eggs on top. Cover and simmer over low heat for about 3–4 minutes until set. Sprinkle chili powder and serve.