Spiced Lamb Shakshuka

Classic veggie shakshuka is one of my favourite weeknight meals, but recently I’ve been wanting to expand my repertoire and experiment with new ingredients. I love eating lamb when I go out, but it’s often not readily available at my grocery store and honestly, I was a bit intimidated by it. A friend of mine works for a lamb distribution company and recently offered to gift me as much lamb as I wanted for Christmas, so I decided to take him up on his offer and requested some ground lamb as part of my gift. I’m so glad I did, because it totally transformed this shakshuka and made it a richer, heartier meal. I still love my go-to veggie version, but the spiced lamb totally complimented the flavours I already know and love and makes the whole meal feel more sophisticated.


  • 1 tablespoon olive oil
  • 1  onion, peeled and diced
  • 1 package ground lamb
  • 2 tablespoons cumin
  • 2 tablespoons paprika
  • 1 tablespoon dried coriander
  • 1 clove garlic, minced
  • 2 bell peppers, seeded and diced
  • 1 large can diced tomatoes
  • 1 tablespoon harissa
  • 1 tablespoon mild chili powder
  • 1 teaspoon sugar
  • Salt and pepper, to taste
  • 4 eggs
  • 1/4 cup fresh chopped cilantro or parsley (optional, for garnish)
  • 1/2 cup crumbled feta (for garnish)


  1. Heat oil in a deep, large cast iron skillet or sauté pan on medium.
  2. Add chopped onion and ground lamb, 1 tablespoon cumin, 1 tablespoon paprika, 1 tablespoon dried coriander. Stir and sauté until lamb is cooked through and no longer pink.
  3. Add garlic and continue to sauté until mixture is fragrant.
  4. Add the diced bell pepper, sauté for 5-7 minutes over medium until softened.
  5. Add in canned tomatoes and harissa, then sprinkle in chili powder, remaining cumin and paprika and thoroughly mix.
  6. Taste the mixture and spice it according to your preferences. Add salt and pepper to taste, or sugar for a sweeter sauce.
  7. Make small craters within the sauce and crack the eggs, one at a time, directly into the craters. The eggs will poach directly in the tomato sauce.
  8. Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced.
  9. Remove skillet from heat and sprinkle generously with crumbled feta and cilantro.

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