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 package ground lamb
- 1 tablespoon olive oil
- 1 onion, peeled and diced
- 1 clove garlic, minced
- 2 bell peppers, seeded and diced
- 1 large can diced tomatoes
- 1 tablespoon mild chili powder
- 2 tablespoons cumin
- 2 tablespoons paprika
- 1 tablespoon dried coriander
- 1 teaspoon sugar
- 1 tablespoon harissa
- 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)
- Heat a deep, large cast iron skillet or sauté pan on medium.
- 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.
- Add garlic and continue to sauté until mixture is fragrant.
- Add the diced bell pepper, sauté for 5-7 minutes over medium until softened.
- Add in canned tomatoes and harissa, then sprinkle in chili powder, remaining cumin and paprika and thoroughly mix.
- Taste the mixture and spice it according to your preferences. Add salt and pepper to taste, or sugar for a sweeter sauce.
- 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.
- Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced.
- Remove skillet from heat and sprinkle generously with crumbled feta and cilantro.