A mixture of spices, jalapeno and chipotle spice up this lamb (or beef) shakshuka. This tomato and egg dish is so hearty and savory you will want breakfast for every meal.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- EVOO
- 1 pound ground lamb or beef
- 1 onion
- 2 red finger chili peppers or 1 large jalapeno pepper
- 4 large cloves garlic
- 1 teaspoon (1/3 palm full) cumin seed
- 1 teaspoon caraway seed
- 1 teaspoon pimenton or paprika
- A little freshly grated nutmeg, about 1/8 teaspoon
- Salt and pepper
- 1 can (7 ounces) chipotle in adobo
- 1 can (14 ounces) crushed or diced fire-roasted tomatoes
- 1 can (14 ounces) tomato sauce or 2 cups passata
- A drizzle of honey, optional
- 3/4 pound brick feta in water
- 4 to 6 large eggs
- Garlic naan bread
- 2 tablespoons butter, melted
- Greek yogurt, optional
- Cilantro leaves, picked
- 2 to 3 scallions, finely chopped
Instructions
- Preheat oven to 375 F.
- Gather your ingredients.
- Heat a large cast-iron skillet over medium-high heat. Add EVOO to the pan, 2 turns of the pan. Add ground meat, crumble and cook until the pink color goes away and meat is lightly browned.
- Peel and chop onion, seed and finely chop the peppers and chop or slice the garlic. Add onions and peppers to the meat and stir to soften a few minutes. Add seeds, spices and garlic; stir.
- Puree in food processor a can of chipotle in adobo. Add 2 tablespoons to pan and the rest to a bag to freeze and store for another use.
- Add tomatoes, honey if using, feta and stir. Make 4 to 6 nests in meat sauce using the back of a wooden spoon and drop eggs into them. Transfer pan to oven for 8 to 10 minutes till eggs set.
- For naan, heat a griddle over high heat. Scatter a little water onto skillet and griddle the bread to blister, then flip. Brush bread with melted butter and cut into pieces/wide strips.
- Garnish eggs with dollops of yogurt if using, cilantro leaves and scallions.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 630 |
| Total Fat | 47 g |
| Saturated Fat | 19 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 6 g |
| Sugar | 13 g |
| Protein | 31 g |
| Cholesterol | 331 mg |
| Sodium | 1367 mg |
Reviews
Absolutely delicious!
Simply the best thing you will ever put in your mouth!
I slightly messed mine up but it was really good
Made this with Elk last night. Big hit! It’s unusual and my hungry teenagers were skeptical but served it with homemade naan and they loved it.
Such amazing flavor! This was delicious…the only thing I need to improve upon is the eggs – my whites were clear so i kept it in the oven and it took quite a bit longer than quoted for them to turn white. Unfortunately the yolks ended up over cooked but it still tasted FAB 🙂
We have tried and failed to be able to make Shakshuka about 10 times until we tried this recipe. It is super easy to follow and the spice level was just right. My husband was so impressed that I was finally able to make it successfully!
This was seriously so easy and so delicious. Fantastic for leftovers all week! I overcooked the yolks on the eggs in the oven though so I would suggest separately poaching the eggs or covering the pan in the oven to make sure the whites cook without overcooking the yolks.
OMG FANTASTIC!!
Delicious! Added a few things, tuned out great. The egg was a little runny, perfect. Made for a great quarantine meal. Also the naan is a must.
Recipe is made with simple ingredients and tastes great. Perfect meal for a family breakfast/brunch.