Quick and Easy Tagine Shakshuka with Lamb

What’s Up, Hungry People

I freakin’ love shashuka. The traditional dish is made with meatballs in a homemade tomato sauce. It can be eaten for dinner but is also acceptable for breakfast because it has eggs baked right in.

I was seriously craving some shakshuka for breakfast the other morning, but didn’t want to put in all the effort of making my own sauce and meatballs. So, I made an ‘abbreviated’ version, with loose meat lamb and baked eggs.

I just so happen to have a tagine, so I can cook my shakshuka in a traditional manner. A tagine is a clay pot with a vented lid—it holds heat much better than steel, resulting in a much more evenly cooked dish.

The tagine, a traditional North African cooking vessel, traces its origins back several centuries and is particularly associated with Moroccan cuisine. Its distinctive conical lid is designed to circulate steam and return the condensed liquid to the pot, which helps to cook food slowly and retain all the flavors and moisture. This method was incredibly practical in the regions of North Africa where water is scarce and the slow-cooking process could unfold over a low heat.

Over time, the tagine has not only become synonymous with Moroccan culture but has also gained international acclaim as a piece of cookware that produces richly flavored dishes, from stews to meats, perfectly suited for communal meals.

Here’s What You Need

• Ground lamb: Adds richness and texture to the dish.
• Onion: Provides a sweet, aromatic base.
• Bell peppers: Offer a mild, sweet flavor and colorful presentation.
• Olive oil: Used for sautéing, helps in cooking and flavoring.
• Turmeric: Gives a vibrant color and earthy flavor.
• Garam masala: Contributes warm, aromatic spice notes.
• Paprika: Infuses the dish with mild heat and a deep, smoky essence.
• Ginger: Offers a sharp, peppery punch.
• Garlic: Delivers a strong, pungent flavor.
• Lemon juice: Brightens the dish with a tangy note.
• Saffron threads: Provides a luxurious color and subtle earthy taste.
• Feta cheese: Brings a creamy, tangy contrast.
• Eggs: Create a rich, custardy texture.
• Cilantro: Adds a fresh, herbal finish.
• Salt & pepper: Enhance all the flavors.
• Pita bread: Serves as a soft, chewy accompaniment.

Let’s Cook

To start off, I sautéed up some onions and peppers—as if I were going to be making an omelette in the tagine.

Once the veggies had softened, the lamb was added and cooked until brown and crumbly. I alternated between leaving the lid on and stirring the lamb so that it cooked evenly.

The spices are what truly make me crave shakshuka. The rich, spicy undertones combined with the sweet twang of ginger and paprika result in a fabulously unique flavor.

I used garam masala to account for the vast array of spices used in this recipe—garam masala can be bought in spice mixes and it adds wonderful notes of cinnamon and cumin to any Middle Eastern dish.

At this point, my house smelled so good that I could practically taste the air. Another draw to the amazingness that is shakshuka, there is no better smell to wake up to than the wafting aroma produced by a tagine.

Once the meat had cooked down a bit, lemon and saffron were added to bring out some acid and color in the dish.

Shakshuka can be made in a slow cooker or baked in an oven, but the most traditional method is to use a tagine. I let my faux-shakshuka cook on a low setting for an extra thirty minutes to help develop the flavors even more.

The final stages of my breakfast shakshuka involved adding the eggs.

Just sprinkle on some feta cheese, make some divots for the eggs, and crack them in. Place the top back on the tagine and let it steam the eggs to perfection.

I prefer my eggs to be super runny, so I only steamed the eggs for a few minutes.

I really just wanted to be able to dip my pita bread straight into the tagine, but I resisted long enough to plate it up nicely for the camera.

But trust me, I was eating spoonfuls of this stuff the entire time I was documenting it—it’s literally so flavorful and delicious, not much can compare.

I served my breakfast tagine along with some soft pita—for makeshift pita burritos—and some fresh, citrusy oranges. All in all, this quick version of shakshuka really does hit the spot!

Shakshuka Made Simple: Tips for Your Tagine

• Prep Your Ingredients: Before you start cooking, chop and measure all your ingredients. This makes the cooking process smoother and ensures you’re not scrambling to find something while your dish is on the stove.
• Using a Tagine: A tagine is ideal for slow-cooking and infusing flavors deeply. If you don’t have a tagine, a deep, heavy skillet with a lid can work as a substitute. Just be mindful that cooking times may vary.
• Adjusting Egg Doneness: The cooking time for your eggs can vary depending on how runny or firm you like them. Start checking your eggs about 2 minutes into the steaming process to ensure they are done to your liking.
• Balancing Flavors: The spices in shakshuka can be quite robust. Taste your dish as you cook, especially after adding the spices and lemon juice. Adjust the seasoning with extra salt, pepper, or lemon juice if needed to balance the flavors.
• Serving Suggestions: While pita bread is traditional, you can also serve this dish with crusty bread or even over cooked grains like quinoa or couscous for a hearty breakfast or dinner.

Wrapping up this breakfast adventure, I have to say that whipping up this easy breakfast egg tagine using a handy tagine and some basic pantry staples really hit the spot. It’s the perfect solution for those mornings when you’re looking for something hearty yet don’t want to spend too much time in the kitchen. The combination of aromatic spices, juicy lamb, and perfectly steamed eggs, not to mention the tangy kick of feta, makes every bite worth it. Plus, it’s just fun to say you made shakshuka in a tagine!

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