Farm to Table Spice Collection

This spice set contains the following products in medium glass jars:

• Jamaican Jerk Seasoning
• Mt. Olympus Greek Style Seasoning
• Pyramid Peak Lemon Pepper
• TSM BBQ Chicken Rub
• Cantanzaro Herbs
• Capitol Hill Seasoning
• Cuban Island Spice
• Mild Yellow Curry Powder

Greek Style Shakshuka

INGREDIENTS:

2 Tbsp. Mt. Olympus Greek Style Seasoning, divided
1 lbs. ground lamb
2 Tbsp. olive oil
1 red bell pepper, diced
1/2 red onion, diced
1 (28 oz.) can crushed tomatoes
1 tsp. Minced Garlic
0.5 cups pepperoncini peppers, sliced
0.5 cups Kalamata olives, halved
2 cups spinach, packed and rough chopped
4 to 6 eggs
4 oz. feta cheese, cubed
Cayenne Chile Powder


DIRECTIONS:

In a large bowl, mix 1 Tbsp. Mt. Olympus greek Style Seasoning into ground lamb. Cover and chill for 1 hour. Preheat oven to 350 degrees. Heat oil over medium-high heat in a medium, oven-safe skillet. Take half of the seasoned lamb and pinch off pieces to add to the skillet. Cook until pieces are browned on all sides, about 5 min., then transfer to a plate. Repeat with remaining lamb. Add bell pepper and onion to skillet with lamb drippings and cook until tender, about 5 min. Add tomatoes, garlic, and remaining 1 Tbsp. Mt. Olympus Greek Style Seasoning. Stir to combine and simmer over low heat for 10 min. Stir in pepperoncini, olives, and spinach. Use a spoon to make craters a few inches apart in the sauce. Crack an egg into each crater, keeping the eggs separate. Nestle cubes of feta and cooked lamb into the sauce around the eggs. Bake, uncovered, for 12 to 15 min. or until yolks are just set and whites are no longer translucent. Let cool slightly before serving.