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Ingredients

Adjust Servings:
1lb Ground Lamb
1 Yellow Onion Diced
1 Jalapeno Seeded and diced
3 Garlic Cloves, finely chopped
1tbsp Cumin Seed Whole Seeds
1tbsp Caraway Seed Whole Seeds
1/2tsp Nutmeg Freshly grated
14oz (1 can) Crushed Fire Roasted Tomatoes
14oz (1 can) Tomato Sauce
2 chilies, chopped Chilies in Adobo
8oz Feta Cheese
4-6 Eggs

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Shakshuka with Lamb

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    This body-warming Shakshuka is just perfect for any meal.

    • 25m
    • Serves 4
    • Medium

    Ingredients

    Directions

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    MATT’S LAMB SHAKSHUKA

    This week I broke out one of my all-time favorite recipes, lamb shakshuka. Always a hit, this body-warming tomato stew is just perfect for any meal. While traditionally a breakfast dish, I usually make this for a nice dinner with family.

    You start by browning the lamb and adding in all kinds of spices and veggies that will make you house smell amazing in no time.

    WHAT IS SHAKSHUKA?

    Shakshuka is a North African breakfast dish. While the true origin is disputed, most would say it originated in what’s now Tunisia when it was part of the Ottoman Empire. Traditionally shakshuka is made with no meat, but I like to add ground lamb to make it a bit hardier of a dish. Pair it with garlic naan or any flatbread and you have an amazing dish with a subtle spice that will keep you coming back for more.

    Even better news, this shakshuka stores nicely for a few days so you can eat it for lunch later.

    WHAT DO I NEED?

    I always recommend using a cast-iron skillet, I know tomato sauce will remove a bit of the seasoning. In reality, it doesn’t stew long enough to really matter all the much. Plus the good news, everything can be one in the one skillet. Who doesn’t love a one-pot meal?

    If you don’t own a cast-iron skillet or are still afraid of cooking tomatoes in it, a high rimmed stainless saute pan will also work. You will need to be a little more careful with heat changes and will obviously need to add a bit more oil in cooking so it doesn’t stick and burn to the bottom.

    ENOUGH TALKING, CAN WE GO?

    YES! Also, make sure to check out the rest of Matt’s Recipes, take a look at our YouTube, and consider supporting us on Patreon or our store.

    Steps

    1
    Done

    Heat Oven

    Heat oven to 375℉

    2
    Done

    Prep

    Finely dice jalapeno, onion, garlic, and chilies in adobo.

    3
    Done

    Cooking

    Heat a cast-iron skillet on medium-high heat. Add a small bit of cooking oil and cook the ground lamb until browned and cooked through. Then add onion, jalapeno, and garlic and cook until softened, about 3 more minutes.

    4
    Done

    Make Stew

    Once softened, add nutmeg, cumin seed, caraway seed, paprika, crushed fire-roasted tomatoes, tomato sauce, feta, and chilies in adobo mixing until well combined. Remove from heat.

    5
    Done

    Add Eggs and Bake

    With the back of a spoon make a little pocked in the stew. Crack an egg into the pocket ensuring the yolk stays intact. Repeat making a new pocket for each egg. Please in a 375℉ oven for 7-10 minutes, depending on how runny you like your eggs.

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