Heat oil in a 10” cast iron over medium. Add sliced garlic and cook, stirring often until the garlic is golden brown and crispy, remove garlic into a paper towel lined plate.
Increase heat to medium-high. Add onions and cook until browned, about 6 minutes. Add cumin and coriander and cook just until fragrant, about 30 seconds. Add venison mince, breaking up into small pieces until cooked through about 4 minutes.
Season with salt and add red peppers, harissa and crushed tomatoes. Continue to cook until the sauce is bubbling, about 2 minutes. Taste and season with salt if needed. Create 4 small wells with the back of a spoon, crack and egg into each well.
Cover pan and cook until the whites are set, and the yolks are still a little runny, about 4-6 minutes.
Crumble feta over the shakshuka. Top with mint leaves, crispy garlic and serve with crusty bread.

Recipe supplied by Silver Fern Farms.