Go Back Email Link
–+ servings
easy shahsuka

Shashuka & Lamb Meatballs

The Starving Chef
Savory lamb meatballs and poached eggs in a spiced tomato sauce make this shashuka a hearty meal for any time of day.
Print Recipe Pin Recipe Save Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, International
Cuisine African, International, Middle East
Servings 8

Equipment

Ingredients
  

  • 16 oz ground lamb
  • 28 oz crushed tomatoes
  • 1 onion chopped
  • ½ red bell pepper sliced
  • 3 tablespoons garlic minced
  • 4 eggs
  • 2 cups fresh spinach
  • 4 tablespoons fresh parsley
  • 2 tablespoons paprika
  • 2 tablespoons cumin
  • 2 tablespoons coriander
  • ½ tablespoon red pepper flakes
  • 1 teaspoon cinnamon
  • 1 teaspoon caraway seeds
  • 1 cup feta cheese
  • pinch saffron
  • 3 tablespoons ghee for sauting
  • salt & pepper to taste
  • tahini for serving
  • pita for serving

Instructions
 

  • Preheat the oven to 350°F. In a bowl, mix together the ground lamb with half the amounts of paprika, cumin, coriander, cinnamon, the caraway seeds, 4 tablespoons of chopped fresh parsley, the red pepper flakes, and a pinch of saffron. Use your hands to combine the ingredients thoroughly.
  • Melt two tablespoons of ghee in a large, oven-proof skillet over high heat. Form the lamb mixture into one-inch round meatballs. Place the meatballs in the skillet, and cook, turning occasionally, until browned on all sides. Remove the meatballs from the skillet and set them aside.
  • Using the same skillet, with the remaining ghee, sauté the chopped onions and sliced red bell pepper until softened. Stir in the minced garlic and the remaining paprika, cumin, and coriander. Continue to cook until the vegetables are well-coated with the spices.
  • Reduce the heat to medium-low and add the crushed tomatoes, stirring them into the vegetable mixture. Once the tomatoes are hot, stir in the spinach and cook until it wilts.
  • Return the lamb meatballs to the skillet, stirring them into the sauce until well-covered.
  • Make small divots in the sauce and gently crack an egg into each indentation. Sprinkle the crumbled feta cheese over the entire skillet and season with salt and pepper to your liking.
  • Place the skillet in the oven and bake for 10 minutes for runny yolks, 15 minutes for soft yolks, or 20 minutes for hard yolks, according to your preference.
  • Serve the shakshuka with pita bread and tahini on the side. Enjoy!
Keyword eggs, lamb, meatballs, tomato
Tried this recipe?Let us know how it was!