Lamb Shakshuka

With Tomato-Beer Sauce

Simmered with a medley of warm spices in a tomato-beer sauce, this lamb shakshuka features eggs cooked just how you like them for a meal that’s perfect for brunch or dinner.

Main Ingredients

Ground lamb Onion Red bell pepper Tomato paste Ras el hanout (spice blend) Garlic Ginger Saison beer Crushed tomatoes Salt Eggs Cilantro

1

Add lamb, onion and red pepper to a skillet with oil and cook until lamb is browned and vegetables are softened, about five minutes.

2

Add tomato paste, ras el hanout, garlic and ginger. Cook for a minute or two to toast spices, stirring frequently.

3

Add saison and let reduce until about ¼ cup is left. Add crushed tomatoes and salt. Bring to simmer for about five minutes.

4

Remove from heat and use a spoon to create wells in the sauce. Crack eggs into the wells. Bake until the eggs cook to your liking.

For a unique twist on this favorite North African dish, you will love this lamb shakshuka with a tomato-beer sauce!

I love shakshuka but never had it with lamb before, that sauce is divine!

Readers love it!

More  LAMB RECIPES

minted lamb burgers

curried lamb-feta meatballs

greek lamb tacos

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