Lamb Shakshuka

This Lamb Shakshuka combines ground lamb, tomatoes, coconut milk, warm spices, and baked eggs for a rich, hearty one-pan meal, perfect for a weekend brunch or even breakfast for dinner.

Lamb Shakshuka

Here in the Worthey household, one of our favorite meats is lamb. We’ve shared several of our favorite lamb recipes over the years, and we’re back with another one.

Making shakshuka is not only easy but also full of flavor, and it’s a hearty meal idea.

Adding ground lamb makes this a protein-dense meal perfect for breakfast, dinner, or brunch.

Plus, ground lamb is higher in heart-healthy Omega-3 fatty acids than grass-fed and grain-fed beef. 

And did you know that ground lamb is very affordable? We shop for our lamb at Costco, and picked up two pounds of ground lamb at Aldi. 

What You Will Need:

Ground Lamb. Adding ground lamb to Shakshuka is a great way to elevate an already delicious dish. You can add a little or a lot. We have a family of five, and for this recipe, I added two (2) pounds of organic ground lamb.

Flaky Sea Salt, Freshly Cracked Black Peppercorns & Extra Virgin Olive Oil. Like, with recipes that have a lot of ingredients, you want to season each main component along the way. For this recipe, we season the ground lamb with salt and pepper, and also, when the onions are cooking, we season them with salt and pepper as well. And before serving this dish, season once again with flaky sea salt and freshly cracked black peppercorns to taste. 

Onions, Red Bell Peppers & Garlic. This recipe gets lots of flavor from a trio of slicedsautéedd onions, chopped red peppers, and minced garlic. I added two (2) large onions; I recommend sweet or yellow onions; in a pinch, you can use red or Spanish onions. I also added one (1) medium red bell pepper and two large cloves of garlic.

Tomato Paste. Crushed & Stewed Tomatoes. The base for a Shakshuka uses tomatoes. I used two (2) tablespoons of tomato paste, two (2) 15-ounce cans of crushed tomatoes, and one (1) 15-ounce can of stewed tomatoes. When the onions aresautéingg, I move them to the side and add two tablespoons of room-temperature tomato paste. Cook until the tomato paste begins to brown, then stir it into the onions. This step intensifies the dish’s deep, rich tomato flavor, which I think you will enjoy.  

Unsweetened Coconut Milk. I love adding unsweetened coconut milk to Shakshuka because it makes this saucy dish creamier without adding dairy. However, if you prefer dairy, you can add half a cup of low-fat Greek-style yogurt or Kefir.

Smoked Paprika, Dried Oregano, Chili Onion Seasoning Blend, Ground Cumin  & Red Pepper Flakes. Adding the right balance of seasonings can make a good recipe into a great dish. For our Lamb Shakshuka, I added a blend of smoked paprika and ground cumin, which are typical of this dish. But I added a few different seasoning options like dried oregano, a chili onion seasoning blend (from Trader Joe’s), and a bit of red pepper flakes. 

Eggs. Of course, eggs are a signature ingredient of any good Shakshuka, but they are also optional. However, if you are using eggs, I highly recommend using farm-fresh eggs. In my humble opinion, it makes a big difference. 

Fresh Cilantro. We love fresh, chopped cilantro in this dish, but if you prefer an herbaceous-forward dish, try adding a mix of chopped mint, cilantro, and sweet basil. Chef’s kiss!

How To Make Lamb Shakshuka

5-6 servings

Ingredients:

• 1-2 pounds of ground lamb
• 1 tbsp smoked paprika
• 1 tbsp dried oregano
• 1 tbsp chili onion seasoning blend
• 1 tbsp red pepper flakes
• 1 tbsp ground cumin
• 2 large sweet or yellow onions, sliced
• 1/2 stick of unsalted butter
• 2 tablespoons of extra virgin olive oil
• 2 tbsps tomato paste
• 1 red bell pepper, diced
• 2 cans 15-ounce crushed tomatoes
• 1 can 15-ounce stewed tomatoes
• 1 can 15-ounce unsweetened coconut milk
• 6 eggs
• 1/2 cup freshly chopped cilantro, divided
• freshly cracked black peppercorns to taste
• flakey sea salt to taste
• drizzle of extra virgin olive oil

Directions:

1. Brown the ground lamb in a skillet, season with flaky sea salt and freshly cracked black peppercorns, and set aside.
2. Peel, cut in half, and slice 2 sweet or yellow onions, thensautéé in a large pan with 2 tbsp extra-virgin olive oil and 1/2 stick unsalted butter until slightly browned (season with flaky sea salt and freshly cracked black peppercorns).
3. Move the onions to the side of the pan and add 2 tbsps of tomato paste. Cook the paste for a few minutes, until it develops some color, then gently stir it into the onions.
4. Add the 2 cans of crushed tomatoes and 1 can of stewed tomatoes. Stir until the ingredients are well mixed. 
5. Stir in the diced red bell pepper. Then stir in 1 tbsp smoked paprika, 1 tbsp dried oregano, 1 tbsp chili onion seasoning blend, 1 tbsp ground cumin, and 1 tsp red pepper flakes. 
6. Add 1 can of unsweetened coconut milk and stir. 
7. Using a slotted spoon, add the browned ground lamb from the skillet to the pan and mix until evenly distributed. 
8. Add 1/4 cup of freshly chopped cilantro. Mix until evenly distributed. Reduce the heat to medium-low and let it simmer for about 5 minutes. 
9. Make 6 small wells in the lamb and tomato mixture, then crack one egg into each well.
10. Place a lid over the pan and let the egg whites firm for about 8-10 minutes, or until the yolks are cooked to your liking. For runnier yolks, cook closer to 5-8 minutes. For firmer yolks, bake closer to 10 minutes.
11. Top with 1/4 cup of chopped cilantro—you can also use sweet basil or parsley, or a mix of chopped mint, cilantro, and sweet basil. You can also drizzle with extra virgin olive oil. 
12. Serve with toasted breads like sourdough, bagels, or your favorite crusty loaf.

Can I Make Lamb Shakshuka Ahead Of Time?

You can make the lamb and tomato mixture up to 2 days ahead of time and store it in the refrigerator.

When ready to serve, reheat the mixture in an oven-safe skillet, crack the eggs on top, and bake until the eggs are cooked to your liking.

Can I Use Ground Beef Instead Of Lamb?

Yes, you can swap the lamb for ground beef, ground turkey, or ground chicken.

What Does Coconut Milk Do In This Recipe?

The unsweetened coconut milk adds richness and helps balance the tomatoes’ acidity and the heat from the spices.

It gives the sauce a creamy texture without making it taste like coconut.

How Do I Know When The Eggs Are Done?

The egg whites should be fully set and no longer jiggly.

For runny yolks, bake the eggs for about 4 minutes.

For firmer yolks, bake closer to 8 minutes.

What Should I Serve With Lamb Shakshuka?

Serve Lamb Shakshuka with toasted sourdough, crusty bread, naan, pita, or even toasted bagels.

We served our shakshuka with toasted sourdough rosemary bread picked up from Whole Foods. 

You will want something sturdy enough to scoop up every last bit of that sauce.

More Lamb Recipes:

Garlic &  Mint Grilled Aussie Lamb Chops

Aussie Lamb Sheet Pan Dinner

Aussie Lamb Platter