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Skillet Shakshuka with Lamb
An American-Middle Eastern spiced lamb shakshuka in a cast-iron skillet. Making distinct wells in the sauce before cracking in the eggs keeps each one contained and gently poaching rather than spreading thin and overcooking.
Total time
40 min
Prep
10 min
Cook
30 min
Difficulty
medium
Cuisine
American
Ingredients
300glamb mince
1large onion, diced
4 clovesgarlic, minced
1red capsicum, diced
2 tinscrushed tomatoes
2 tspcumin
1 tspsmoked paprika
1/2 tspcoriander
1/2 tspcayenne
6eggs
2 tbspolive oil
150gfeta, crumbled
fresh coriander and flatbreadto serve
Instructions
1
Brown lamb in a cast-iron skillet. Add onion, garlic and capsicum.
2
Add cumin, paprika, coriander and cayenne. Cook 1 minute.
3
Add tomatoes. Simmer 15 minutes. Season.
4
Make 6 wells. Crack in eggs.
5
Cover and cook 8-10 minutes. Scatter feta and coriander.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
521
Protein
35.2g
Fat
37.2g
Carbs
10.8g
Fiber
2.3g
Sodium
513mg
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