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Lamb Shakshuka

Lamb Shakshuka

Samantha Ferraro
Samantha says: If there was one reason I would eat an entire loaf of bread, it would be for this shakshuka. The ground lamb and spicy tomato sauce cook down homogeneously together, creating the most luscious ragu. And then you break that yolk of the slowly poached eggs, and it’s all over. Yes, you’ll need more bread to sop up all that delicious sauce. If you can’t find ground lamb, ground beef would work just as deliciously. Tip: Crack the eggs separately into a small bowl instead of directly into the pan, just in case you get a bad egg or bit of shell.
5 from 2 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Breakfast
Cuisine Israeli
Servings 2 -4 servings


  • 1 tsp olive oil
  • ½ pound 225g ground lamb
  • 1 shallot chopped
  • 1 red bell pepper seeds removed and chopped into ¼ inch pieces
  • 2 garlic cloves chopped finely
  • 1 fresno or serrano pepper chopped and seeds removed (optional for less heat). I used Hatch!
  • 1 tsp tomato paste
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp sumac + more for garnish
  • ½ tsp Aleppo pepper + more for garnish
  • 14.5 ounces 411 g aka 1 can of whole plum tomatoes
  • ½ tsp salt
  • 4 whole eggs
  • Chopped parsley for garnish


  • In a medium 10 inch (25.4 cm) skillet or cast iron pan, bring to medium high heat
  • and drizzle olive oil and add the ground lamb. Use a wooden spoon or spatula to
  • help break up the ground lamb and cook until thoroughly cooked through. If too
  • much fat develops, carefully pour some out.
  • Next add the chopped onion and bell pepper and continue cooking until they
  • begin to softened, about 3-4 minutes.
  • Add the garlic and fresno and cook for another minute so the garlic can soften
  • and lightly caramelized.
  • Stir in the tomato paste and spices and add in the whole tomatoes, with their
  • juices. Use your hands (and carefully to not splatter tomato juice everywhere),
  • roughly break up the tomatoes as you add them into the pan.
  • Stir everything together, making sure all the spices, lamb and tomatoes are
  • blended well.
  • Use the back of a spoon and make 4 wells into the sauce. Crack 1 egg directly
  • into each well, leaving the yolk exposed and bring temperature down to a
  • constant low simmer. Cook eggs for 5-7 minutes or until desired doneness. You
  • may want to cover the pan with a lid to help cook the tops of the eggs more
  • evenly.
  • Once ready, turn off heat and garnish with freshly chopped parsley and an extra
  • sprinkling of sumac and Aleppo. Serve immediately with lots of crusty bread.
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