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Lamb Shakshuka

A middle eastern classic with eggs poached in a flavorful tomato based sauce.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Main Course
Cuisine: Mediterranean, Middle Eastern
Servings: 4

Ingredients

  • 16 ounces ground lamb
  • 2 teaspoons of paprika
  • 1 1/2 teaspoons of cumin
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of chili powder
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 28 ounces of crushed tomatoes
  • 1 medium yellow onion, chopped
  • 1 large yellow bell pepper, chopped
  • 4 cloves of garlic, finely minced
  • 1/3 cup of fresh cilantro, finely chopped
  • 4 large eggs
  • feta, crumbled (optional)
  • cilantro, finely chopped (optional)

Instructions

  • Place 16 ounces of ground lamb in a large skillet and season with 2 teaspoons of paprika, 1 1/2 teaspoons of cumin, 1/2 teaspoon of garlic powder, 1/2 teaspoon of chili powder, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper
  • Place the skillet over medium heat and cook until the lamb is browned all over
  • Add the garlic, onions and sweet bell peppers and cook for 5-7 minutes or until they begin to soften and the garlic is fragrant
  • Add 28 ounces of crushed tomatoes and 1/3 cup of finely chopped cilantro
  • Bring the mixture up to a simmer
  • Simmer for 3-5 minutes or until the tomato sauce begins to thicken a bit
  • Use the back of a large spoon to make 4 wells in the sauce
  • Add one egg into each well and season with a pinch of salt and pepper
  • Cover the skillet and cook for 7-8 minutes for soft yolks or 10-12 minutes for set yolks
  • Garnish the shakshuka with the additional cilantro and crumbled feta
  • Enjoy with some crusty bread