For a unique twist on this favorite North African dish, you will love this lamb shakshuka with a tomato-beer sauce! Simmered with a medley of warm spices and tender lamb in a sauce unlike any other, this dish features a nest of eggs cooked just how you like them for a meal that’s perfect for brunch or dinner.
Heat oil over medium-high heat in a 12-inch cast iron skillet. Add lamb, onion and red pepper and cook until lamb is browned and vegetables are softened, about five minutes.
Add tomato paste, ras el hanout, garlic and ginger. Cook for a minute or two to toast spices, stirring frequently. Don’t let burn. Reduce heat if needed.
Add saison and let reduce until about ¼ cup is left. Add crushed tomatoes and salt. Bring to simmer for about five minutes.
Remove from heat and use a spoon to create wells in the sauce. Crack eggs into the wells. Bake in oven for 8-13 minutes, depending on how you want your eggs cooked. Keep an eye on eggs frequently to ensure they don’t overcook.
Remove from oven when eggs are cooked to your liking and top with cilantro.
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Notes
Recipe originally published in May 2018 and republished in March 2021.
For full tips, please see blog post.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.