Eggs with Tomato and Peppers

Eggs slow-cooked in a spiced tomato, onion, and sweet pepper sauce directly in a clay pan.

Ingredients

• 700g lamb shanks
• 1 cup vermicelli noodles
• 2 tsp minced garlic
• 1 1/2 tsp saffron threads
• 2 tbsp butter
• 1 cup potatoes, sliced
• a handful of fresh mint, chopped
• honey, for serving
• 1 cup vegetable stock
• 1 1/2 tsp harissa paste
• 200g zucchini
• green olives, to taste

Instructions

1. 1

   Gather and prep the couscous and lamb shanks, measuring everything out so it is ready to go.

2. 2

   Heat butter in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the grated fresh ginger and butternut squash, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the lamb shanks, season with ras el hanout, and cook until just done, about 20 mins.

5. 5

   Warm the couscous alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the couscous and spoon the cooked mixture over the top.

7. 7

   Drizzle with green olives and finish with a sprinkle of mint.

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