Can I make this recipe ahead of time?
You can prepare the lamb and tomato sauce base a day in advance and store it in the refrigerator. Reheat the sauce, then add the eggs and feta just before serving.
BREAKFAST
Palestinian Shakshuka with Spiced Lamb and Feta
This hearty Palestinian shakshuka features tender spiced lamb simmered in a rich tomato sauce, topped with perfectly poached eggs and crumbled feta cheese. It's a flavorful and satisfying breakfast or brunch dish, perfect for sharing.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Add 1 pound of ground lamb and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
02
Add 1 medium chopped onion to the skillet and cook until softened, about 5 minutes. Stir in 2 minced garlic cloves, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cinnamon. Cook for 1 minute until fragrant.
03
Pour in 1 can of crushed tomatoes and 1/2 cup water. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 15 minutes, allowing the flavors to meld.
04
Create four small wells in the lamb and tomato mixture. Carefully crack 1 large egg into each well. Cover the skillet and continue to cook on medium-low heat for 5-8 minutes, or until the egg whites are set and the yolks are still runny.
05
Remove the skillet from the heat. Sprinkle 1/4 cup crumbled feta cheese and 2 tablespoons chopped fresh parsley over the shakshuka. Serve immediately directly from the skillet.
About This Recipe
This hearty Palestinian shakshuka features tender spiced lamb simmered in a rich tomato sauce, topped with perfectly poached eggs and crumbled feta cheese. It's a flavorful and satisfying breakfast or brunch dish, perfect for sharing.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra kick, add a pinch of red pepper flakes with the other spices. Ensure your skillet is truly oven-safe if you prefer to finish the eggs in the oven (at 375°F/190°C for 5-7 minutes).
Easy Substitutions
Ground beef or turkey can be used instead of lamb. For a vegetarian option, omit the lamb and add 1 can (15 ounces) of drained chickpeas or a diced bell pepper with the onion. Goat cheese can replace feta.
Storage & Reheating
Leftover shakshuka can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat or in the microwave. Note that eggs may become firmer upon reheating.
Serving Suggestions
Serve this Palestinian Shakshuka with warm pita bread or crusty sourdough for dipping. A side of fresh cucumber and tomato salad or a dollop of plain yogurt can complement the rich flavors beautifully. It's also excellent with a sprinkle of za'atar.
Common Mistakes
Overcooking the eggs is a common mistake; keep an eye on them to ensure runny yolks. Not seasoning the lamb and tomato base adequately can result in a bland dish, so taste and adjust salt and spices. Using a skillet that isn't large enough can lead to uneven cooking and crowded eggs. Forgetting to drain excess fat from the lamb can make the dish greasy.
Frequently Asked Questions
What kind of skillet is best for shakshuka?
A heavy-bottomed, oven-safe skillet, such as cast iron, is ideal as it distributes heat evenly and can go from stovetop to oven if desired.
Can I use fresh tomatoes instead of canned?
Yes, you can use about 2 pounds of ripe fresh tomatoes, peeled and diced, but you may need to simmer the sauce longer to achieve the desired consistency.
Is this dish spicy?
This recipe is mildly spiced. For more heat, add a pinch of red pepper flakes with the other spices.
MORE TO KNOW
The key to a great shakshuka is a rich, well-seasoned tomato base. Allowing the sauce to simmer for at least 15 minutes before adding the eggs deepens the flavors significantly. Don't overcrowd the skillet when adding the eggs; if necessary, cook in two batches or use a larger pan. The goal is perfectly poached eggs with runny yolks, which add a creamy texture to the dish. Adjust cooking time for eggs based on your preferred doneness.
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