What's Happening at KAUNE'S . . . 

FEATURED RECIPE 
FIG & LAMB SHAKSHUKA 
​Meatballs:
  • 1 lb. ground lamb
  • ½ cup grated Hellenic Fig Salami with Paprika & Aleppo Pepper 
  • 1 tsp sea salt
  • ½ tsp red pepper flakes (optional)
  • ½ tsp ground oregano
  • ½ tsp ground cumin
  • 2 large garlic cloves – grated
  • 2 tsp extra virgin olive oil 
  • Preheat the oven to 400F degrees. Use roast setting if you have it. In a medium bowl, mix all ingredients except olive oil. To measure evenly in equal balls, use a small ice cream or cookie scoop to make the meatballs. Place the scoops in the baking tray and after you are done, shape into balls. Brush olive oil onto each meatball. Roast the lamb meatballs for 10 minutes.
Sauce:
  • 1 jar Mom's Roasted Pepper Pasta Sauce 
  • Pinch of smoked paprika and sea salt
  • 4 eggs
  • Fresh mint and 1/4 cup chopped pistachios to garnish
  • Reduce the oven to 380F degree. In a cast iron pan or oven safe baking dish, add the roasted pepper pasta sauce. Place in lamb meatballs. Make wells and crack one egg in each well. Sprinkle the eggs with sea salt with smoked paprika. Put the pan in the oven, and bake for about 10-12 minutes. Start to check after 10 minutes to see if the egg whites are set, and the yolk is to your liking.
  • Pull from oven, garnish with mint and pistachios, and serve with your favorite bread.

SERVES:  4
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RECIPE & PHOTO FROM: Spoonabilities

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