Lamb Shakshuka – 45-Minute Recipe
A hearty lamb shakshuka that blends the smoky warmth of cumin, paprika, and Aleppo chili flakes with the bright freshness of mint and feta. Tender lamb meatballs mingle with a rich tomato base, while poached eggs add silky texture, making it perfect for breakfast or dinner.
Recipe by 𝗠𝗔𝗫 𝗝𝗔𝗥𝗠𝗘𝗬· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 1 bunch spring onions
- 2 garlic bulbs
- 1 red pepper
- 1 tbsp cumin
- 1 tbsp cinnamon
- 1 can plum tomatoes
- to taste feta
- to taste fresh mint
Meatballs
- 14 oz lamb mince
- 1/4 cup breadcrumbs
- 1 shallot
- 2 cloves garlic cloves
- 1 tbsp cumin powder
- 1 tbsp paprika
- 1 tbsp Aleppo chili flakes
- 1 egg
Instructions
- 1Grate the shallot and the two garlic cloves into a large mixing bowl.
- 2Add the lamb mince, breadcrumbs, 1 tbsp cumin powder, 1 tbsp paprika, 1 tbsp Aleppo chili flakes, and one egg to the bowl; mix thoroughly until a uniform mixture forms.
- 3Shape the mixture into small meatballs, about the size of a walnut.
- 4Heat a large, deep skillet over medium‑high heat, add a drizzle of oil, and brown the meatballs for 3–4 minutes, turning to achieve an even color. Remove the meatballs and set them aside, leaving the rendered juices in the pan.
- 5Finely dice the red pepper, slice the spring onions, and slice the two garlic bulbs. Reserve half of the sliced garlic for a crisp topping later.
- 6Add the diced red pepper, sliced spring onions, and the remaining garlic to the same skillet. Sauté for 4–5 minutes until softened.
- 7Stir in 1 tbsp ground cumin, another 1 tbsp paprika, and 1 tbsp ground cinnamon; cook for 1 minute to release the spices' aromas.
- 8Pour in the canned plum tomatoes, crushing them with a wooden spoon to break them up. Season with salt and simmer on low heat for 5 minutes.
- 9Return the browned meatballs to the skillet, nestling them into the tomato sauce. Cover and simmer gently for an additional 10 minutes, allowing the meatballs to finish cooking and absorb flavor.
- 10Create small wells in the sauce and crack three eggs into them. Cover the pan and cook for 4–6 minutes, or until the egg whites are set but the yolks remain runny (adjust time for your preferred doneness).
- 11While the eggs are poaching, heat a small amount of oil in a separate pan over medium heat and fry the reserved garlic slices until golden and crisp. Transfer to a paper towel to drain.
- 12Once the eggs are done, remove the skillet from heat. Sprinkle the dish with crumbled feta and chopped fresh mint.
- 13Top the shakshuka with the garlic crisps for added texture, serve immediately, and enjoy.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Brown meatballs first
Brown the meatballs in the skillet, then remove them and keep the rendered juices in the pan for later steps.
Reserve garlic for topping
Slice the garlic bulbs, set aside half, and fry those slices later until golden and crisp.
Cover while simmering meatballs
Return the browned meatballs to the sauce, cover the skillet, and simmer gently for 10 minutes to finish cooking.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Lamb Shakshuka?
- About 45 minutes in total: 15 minutes of prep and 30 minutes of cooking.
- How many servings does this Lamb Shakshuka recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Lamb Shakshuka recipe come from?
- It was shared by 𝗠𝗔𝗫 𝗝𝗔𝗥𝗠𝗘𝗬 on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.