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+ servings
shakshuka tagine

Easy Breakfast Egg Tagine

The Starving Chef
It can be eaten for dinner but is also acceptable for breakfast because it has eggs baked right in.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast, International
Cuisine African, Breakfast, Middle East
Servings 4

Ingredients
  

  • 16 oz ground lamb
  • ½ cup green & yellow bell peppers chopped
  • ½ cup onion chopped
  • 1 tablespoon turmeric
  • 1 tablespoon garam masala
  • 1 tablespoon paprika
  • 1 tablespoon ginger minced
  • 1 tablespoon garlic minced
  • ½ lemon juiced
  • teaspoon saffron threads
  • ½ cup feta cheese
  • 4 eggs
  • 1 tablespoon olive oil
  • ¼ cup cilantro for topping
  • salt & pepper to taste
  • pita bread for serving

Instructions
 

  • Preheat the tagine over medium high heat. Add the olive oil along with the chopped onion and peppers. Saute until tender, about 5 minutes.
  • Add the ground lamb to the tagine. Use a wooden spoon to break up the lamb as it cooks. Stir in the turmeric, garam masala, paprika, ginger and garlic. Cook the lamb for 10-15 minutes, until just no longer pink. Cover with the lid, stirring occasionally. Season with salt and pepper, to taste.
  • Stir in the lemon juice and saffron. Cover and continue to cook, stirring every few minutes, until fragrant. Remove the lid and sprinkle on the feta cheese. Use the back of the wooden spoon to create divots in the meat. Crack eggs into each divot. Cover again with the lid and cook until the eggs reach your desired doneness, about 3-5 minutes. Garnish with remaining feta and a sprinkle of cilantro. Serve hot with a side of pita and enjoy!
Keyword eggs, lamb, tagine
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