Preheat the oven to 350°F. In a large cast iron skillet over medium-high heat, add the bison meat chunks into the dry skillet. Season with salt and pepper. Then stir in the cumin, smoked paprika, and nutmeg. Stir into the meat.
Next stir in the onion, Fresno and jalapeno peppers, and garlic. Sauté until the onions are just starting to become tender and the bison meat is mostly cooked with streaks of pink – about 5-8 minutes.
Stir in the chipotle peppers in adobo sauce, diced tomatoes, and tomato sauce. Bring to a low simmer for about 10 minutes or until the liquids have started to evaporate off.
Add in the feta and. Half of the cilantro. Make 4-5 divots into the surface of the shakshuka and then crack a fresh egg into each divot.
Transfer the skillet to the ovenand bake until the eggs are set: 3-4 minutes for runny or over medium eggs; 5-8minutes for harder-set eggs.
Allow the skillet to cool for 10-15 minutes prior to serving. Use this time to toast the naan. Garnish the shakshuka with a drizzle of honey, freshly cracked pepper, and more cilantro, to taste. Enjoy!
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