What is lamb shakshuka exactly?

Lamb shakshuka is essentially the elevated cousin of regular shakshuka. It's a Middle Eastern/North African dish where eggs are poached in a rich, spiced tomato sauce – but with the addition of seasoned ground lamb that adds incredible depth and protein. Think of it as shakshuka that went to the gym and got really, really good at its job.

What is shakshuka made of traditionally?

Traditional shakshuka is typically made with tomatoes, bell peppers, onions, garlic, and a blend of spices like cumin, paprika, and sometimes chili peppers. Eggs are poached directly in this sauce. My lamb version just adds ground lamb to make it more substantial and, honestly, more delicious.

What country is shakshuka from?

This is actually a bit of a contentious topic (food origins always are, aren't they?). Shakshuka likely originated in Tunisia, but it's been adopted throughout North Africa and the Middle East. Israel has particularly embraced it as a breakfast staple. The lamb variation might be more modern or could be regional – honestly, good food travels and evolves, which is what makes it so great.

What meat is good with shakshuka?

Lamb is my personal favorite because it adds this rich, slightly gamey flavor that pairs beautifully with the tomato sauce. But you could also use: Merguez sausage (lamb or beef) Ground beef Chorizo (for a Spanish twist) Turkey (for a lighter option) Even leftover roasted chicken works

Is shakshuka good for the stomach?

Generally, yes! The tomatoes provide lycopene, the eggs are packed with protein, and the spices like cumin and coriander can actually aid digestion. However, if you're sensitive to acidic foods or spicy dishes, you might want to go easy on the tomatoes and cayenne. I learned this the hard way after making a particularly aggressive version last month.

What's the difference between shakshuka and menemen?

Great question! Menemen is Turkish and typically scrambles the eggs into the tomato mixture, while shakshuka keeps the eggs whole and poached in the sauce. Menemen also usually doesn't include as many spices as shakshuka. Both are delicious, but they're definitely different dishes.

Lamb Shakshuka Recipe: 7 Secrets to Perfect Results!

Description

Rich, flavorful lamb shakshuka with perfectly poached eggs in a spiced tomato sauce. This Middle Eastern-inspired dish elevates traditional shakshuka with seasoned ground lamb for a hearty, satisfying meal perfect for brunch or dinner.

Ingredients

Ingredients:

2 tbsp olive oil

1 large yellow onion, diced

1 red bell pepper, chopped

4 cloves garlic, minced

1 lb ground lamb

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp ground coriander

1/2 tsp ground cinnamon

1/4 tsp allspice

1/4 tsp cayenne pepper

1 can (28 oz) crushed tomatoes

1/2 tsp sugar

6-8 fresh eggs

1/4 cup crumbled feta cheese

1/4 cup fresh parsley, chopped

Salt and black pepper to taste

Warm pita bread for serving

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Instructions

Cook ground lamb with spices until browned, remove and set aside
Sauté onions and bell pepper in same pan until soft
Add garlic and remaining spices, cook until fragrant
Add crushed tomatoes and sugar, simmer until thickened
Return lamb to sauce, mix well
Create wells in sauce and crack eggs into each well
Cover and cook until egg whites are set but yolks remain runny
Garnish with feta and parsley, serve with warm bread

Notes

Don’t rush the sauce base – let onions caramelize properly
Fresh spices make a significant difference in flavor
Sauce can be made ahead and eggs added fresh when serving
Adjust spice levels to your preference

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Mediterranean Breakfast Recipes
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving (1/6 of recipe)
Calories: 385 kcal
Sugar: 8g
Sodium: 520mg
Fat: 28g
Saturated Fat: 11g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 24g
Cholesterol: 285mg