Shakshuka Deluxe Recipe

Cook aromatics and brown lamb

Heat 1 tablespoon olive oil in a large, ovenproof skillet (10–12 in) over medium-high heat. Add the finely chopped onion and cook until softened and translucent, 4–5 minutes. Add the garlic and cook 30 seconds until fragrant. Add the ground lamb, breaking it up with a spatula, and cook until browned and most moisture has evaporated, about 6–8 minutes.

Season lamb

Stir in ground cumin, ground coriander, smoked paprika, ground cinnamon, and red pepper flakes. Cook 1 minute to toast the spices, then mix in the tomato paste, salt, and black pepper. Cook 1–2 minutes to incorporate, then remove from the pan onto a plate and set aside. Leave any rendered fat in the skillet; wipe excess if there is too much (leave ~1 tablespoon for flavor).

Sauté peppers and onions

In the same skillet, add 1 tablespoon olive oil and warm over medium heat. Add the sliced red and yellow bell peppers and the sliced onion. Cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes.

Build the tomato sauce

Add the crushed tomatoes, harissa, ground cumin, sweet paprika, sugar (if using), salt, and black pepper. Stir to combine and bring to a gentle simmer. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until the sauce thickens slightly, 10–12 minutes.

Return lamb to sauce

Stir the reserved spiced lamb into the tomato-pepper base, breaking up any larger pieces. Taste and adjust seasoning. Simmer together 3–5 minutes to let flavors meld.

Create wells and poach eggs

Make 6 shallow wells in the saucy mixture with the back of a spoon. Crack one egg into each well. Reduce heat to low, cover the skillet, and cook until the egg whites are set but yolks remain runny, 6–9 minutes (or longer if you prefer firmer yolks). Alternatively, transfer the skillet to a preheated 375°F (190°C) oven and bake 6–10 minutes for the same effect.

Add feta and herbs

Once eggs are cooked to your liking, sprinkle the crumbled feta evenly over the pan so it warms and softens. Scatter the chopped cilantro or parsley and optional mint across the top. Drizzle 1 teaspoon olive oil and the lemon juice over everything, and season lightly with additional salt and cracked black pepper to taste.

Serve the shakshuka directly from the skillet, with crusty bread or pita on the side for scooping. Offer labneh or Greek yogurt for a cooling contrast, if using. Leftovers can be refrigerated for up to 2 days; reheat gently on the stovetop.