Spicy Lamb Shakshuka
80% authentic · North African / Middle Eastern
A hearty and flavorful variation of shakshuka featuring spiced ground lamb cooked into the tomato sauce, adding a rich, meaty depth.
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Ingredients
- Olive oil2 tbsp
- Ground lamb1/2 lb
- Onion1, finely chopped
- Garlic3 cloves, minced
- Red bell pepper1, diced
- Harissa paste1-2 tbsp (adjust to spice preference)
- Cumin1 tsp
- Coriander1 tsp
- Diced tomatoes28 oz can
- Saltto taste
- Black pepperto taste
- Eggs4-6
- Fresh mintfor garnish
Steps
- 1
Heat olive oil in a large skillet or tagine over medium-high heat. Add ground lamb and cook, breaking it up, until browned. Drain excess fat.
- 2
Add chopped onion and diced bell pepper to the skillet. Cook until softened, about 5 minutes.
- 3
Stir in minced garlic, harissa paste, cumin, and coriander. Cook for 1 minute until fragrant.
- 4
Add the diced tomatoes. Season with salt and black pepper. Bring to a simmer and cook for 10-15 minutes, allowing the sauce to thicken.
- 5
Reduce heat to low. Make wells in the sauce and crack an egg into each. Cover and cook for 5-8 minutes, until eggs are set to your preference.
- 6
Garnish with fresh mint and serve hot.
