Spicy Lamb Mince Shakshuka
Spicy Lamb Mince Shakshuka is a bold, flavorful twist on the classic North African and Middle Eastern dish. Traditionally made with a rich, spiced tomato sauce and poached eggs, this version incorporates savory, spiced lamb mince to intensify the depth of flavor. The result is a warm, comforting dish bursting with aromatic spices and perfect for brunch or a hearty dinner. Serve it with crusty bread or warm pita to lap up the delicious sauce.
Equipment
Large, deep skillet or cast iron pan
sharp knife
Cutting Board
Wooden spoon or spatula
Small bowl
Measuring spoons
Ingredients
1 lb ground lamb (minced lamb) - Preferably grass-fed for better flavor
2 tbsp olive oil - Extra virgin for depth of flavor
1 large onion - Finely diced
3 cloves garlic - Minced
1 medium red pepper (red capsicum) - Diced
1 medium green pepper (green capsicum) - Diced
1 can (28 oz) crushed tomatoes - Preferably San Marzano for rich flavor
2 tbsp tomato paste - Adds depth and richness
1 tsp cumin - ground 
1 tsp ground coriander
1 tsp paprika - Smoked paprika for an extra depth
½ tsp chili flakes - Adjust to heat preference
1 tsp salt - Adjust to taste
½ tsp ground black pepper - Freshly ground
4 large eggs - Pasture-raised for best richness
¼ cup cilantro - Fresh, chopped, for garnish
¼ cup feta cheese - Crumbled, optional, for garnish
Instructions
- Heat olive oil in a large deep skillet over medium heat. Add diced onions and sauté until soft and translucent, about 5 minutes.
- Add garlic, red, and green bell peppers. Sauté for another 3-4 minutes until they soften.
- Increase heat to medium-high, add ground lamb, and break it up with a wooden spoon. Cook until browned and fragrant, about 6-7 minutes.
- Stir in tomato paste, cumin, coriander, smoked paprika, chili flakes, salt, and black pepper. Mix well to coat the lamb in spices.
- Pour in crushed tomatoes and stir. Reduce heat to medium-low and let simmer for 15 minutes, stirring occasionally, until the sauce thickens.
- Make small wells in the sauce and crack eggs into them. Cover the skillet and let the eggs cook until the whites are set but the yolks remain runny, about 6-8 minutes.
- Remove from heat, garnish with fresh cilantro and crumbled feta. Serve immediately with crusty bread or warm pita.
Notes
- For extra depth, you can toast whole cumin and coriander seeds before grinding.
- If you prefer a milder version, reduce chili flakes.
- To add extra creaminess, swirl a spoon of Greek yogurt on top before serving.
Nutrition
Calories: 522kcalCarbohydrates: 11gProtein: 28gFat: 41gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.02gCholesterol: 277mgSodium: 899mgPotassium: 618mgFiber: 3gSugar: 5gVitamin A: 1663IUVitamin C: 69mgCalcium: 124mgIron: 4mg
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