In a large non-stick frying pan heat oil over medium-high heat. Add lamb, onions and Moroccan seasoning and cook for 4-5 minutes or until lamb is browned. Add zucchini, asparagus and kale and cook for 2-3 minutes or until softened.
Reduce heat to medium-low and use a large spoon to create 4 wells in lamb mixture. Gently crack an egg into each well and cover pan with a lid. Cook for 5-6 minutes or until eggs are cooked to your liking.
Sprinkle lamb shakshuka with parsley. Serve with hummus, bread and lemon wedges.
Lamb leg steaks or lamb rump, thinly sliced, would also work well in this recipe.
Add feta, goat’s cheese or ricotta, if desired. Add sliced green chilli or hot sauce for extra heat.
Any green vegetables would work well in this recipe – brussels sprouts, green beans, leeks, baby spinach or silverbeet. Grab pre-chopped kale from the supermarket to save time.