How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Can I make this dish ahead?

You can prepare the lamb and shakshuka base ahead and store them separately. Combine and bake with fresh eggs just before serving for best results.

Can I use canned tomatoes instead?

Yes, you can use canned diced tomatoes as a substitute for fresh tomatoes, especially when they're not in season.

What can I use instead of lamb for a dietary variation?

Ground beef or turkey can be used instead of lamb, or for a vegetarian option, try using chickpeas or mushrooms.

How can I reheat leftovers?

Reheat gently in a skillet over low heat, or in the microwave, covered with a damp paper towel, to preserve moisture.

Creamy Egyptian Feta and Tomato Shakshuka with Spiced Lamb

Name: Creamy Egyptian Feta and Tomato Shakshuka with Spiced Lamb
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Olive oil; Onion, finely chopped; Garlic, minced; Red bell pepper, diced; Ripe tomatoes, chopped; Tomato paste; Ground cumin; Smoked paprika; Salt and black pepper; Ground lamb; Olive oil; Ground cumin; Ground coriander; Cinnamon; Cayenne pepper; Salt and black pepper; Feta cheese, crumbled; Greek yogurt; Eggs; Fresh parsley, chopped; Fresh mint, chopped

A flavorful and hearty Middle Eastern-inspired brunch dish.

This creamy Egyptian Feta and Tomato Shakshuka is elevated by the addition of spiced lamb, offering a delightful balance of spices, acidity, and creaminess that will transport your taste buds to the Middle East.

1 h 30 min
4
Intermediate

Ingredients

For the Shakshuka Base

Olive oil

2 tbsp

Onion, finely chopped

1 large

Garlic, minced

2 cloves

Red bell pepper, diced

Ripe tomatoes, chopped

Tomato paste

2 tbsp

Ground cumin

1 tsp

Smoked paprika

1/2 tsp

Salt and black pepper

To taste

For the Spiced Lamb

Ground lamb

250g

Olive oil

1 tbsp

Ground cumin

1 tsp

Ground coriander

1/2 tsp

Cinnamon

1/4 tsp

Cayenne pepper

Pinch

Salt and black pepper

To taste

For the Creamy Topping

Feta cheese, crumbled

150g

Greek yogurt

1/4 cup

Eggs

4 large

For Finishing

Fresh parsley, chopped

1 tbsp

Fresh mint, chopped

1 tbsp

Preparation

Marinating the Lamb

Combine and Marinate

Combine ground lamb with cumin, coriander, cinnamon, cayenne pepper, salt, and black pepper.

Rest the Lamb

Mix well and let sit for 15–30 minutes.

Brown the Lamb

Heat 1 tbsp olive oil in a pan and cook the lamb until browned and cooked through.

Preparing the Shakshuka Base

Sauté Aromatics

Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté until translucent.

Cook Bell Pepper

Add diced red bell pepper and cook until softened.

Simmer Sauce

Stir in tomatoes, tomato paste, cumin, smoked paprika, salt, and pepper. Simmer for 20 minutes.

Avoid overcooking the tomatoes to maintain some texture. Pro Tip: Use a wooden spoon to crush the tomatoes slightly as they cook for a rustic sauce.

Cooking Process

Combining Flavors

Stir the cooked spiced lamb into the shakshuka base and let the flavors meld.

Creamy Additions

Make wells in the sauce, crumble in feta, and crack eggs into the wells.

Baking

Transfer the skillet to a preheated oven at 375°F. Bake until egg whites are set but yolks remain soft.

Aim for egg whites set but yolks still soft for the best texture.

Plating & Serving