Remove three tomatoes from the can, squeeze their juice and seeds out into a bowl, then coarsely chop and reserve. Puree the rest of the tomatoes and their juice in a blender or with a stick blender, then strain to remove the seeds (optional).

Sweat the garlic and lard until the garlic is golden brown and aromatic. Do not allow the garlic to burn. Add onion and cook, then add the bell pepper and cook for a few minutes more. Add the chopped tomatoes and the tomato puree, season with a good pinch of salt, bring to a simmer and cook for 10 to 15 minutes. From here the tomato sauce can be made ahead of time, and, we recommend doing that.

To serve, preheat an oven to 350. In a 10 inch pan, heat the lamb or goat kawarma in it’s fat and brown lightly, then add 1.5 cups of the shakshuka sauce, bring to a simmer, and add 4-6 eggs, nestling them in the sauce so they stay separate. Bake for 10 minutes or until the eggs begin to set, then remove the pan, cool for a minute or two, and serve, preferably with crusty bread or toast for extra sauce.