Lamb & Eggplant Shakshuka Lamb & Eggplant Shakshuka

Photography: Tango | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

  • Total time 50 minutes
  • Portion size 6 servings



In large cast-iron skillet, heat 1 tbsp olive oil over medium-high heat. Add onion; cook until softened, about 3 minutes. Add lamb, and 1 tsp each paprika, cumin and coriander. Season with salt and pepper. Cook, breaking meat up with spoon, until cooked through, about 5 to 7 minutes. Transfer to plate.

In same skillet, heat remaining olive oil. Add eggplant, red peppers, garlic, remain­ ing paprika, cumin, coriander, and caraway seeds. Cook over medium heat, stirring often, until vegetables are tender, about 10 minutes.

Return lamb to skillet. Add harissa paste; cook, stirring, for 1 minute. Add tomatoes; simmer gently for 10 minutes.

Make 8 wells in sauce. Add egg to each well; season with salt and pepper. Simmer until whites are set but yolks are still runny, about 10 minutes.

Serve shakshuka in skillet topped with cilantro and dollops of labneh. Sprinkle with Aleppo pepper. Season with salt and pepper.

Test Kitchen Tip: Add a bowl of your favourite spiced olives to serve alongside this dish.

Nutritional facts PER SERVING: about

  • Calories 360
  • Total fat 19
  • Saturated fat 6 g
  • Cholesterol 295 mg
  • Sodium 450 mg
  • Total carbohydrate 22 g
  • Fibre 7 g
  • Sugars 11 g
  • Protein 25 g
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Lunch & Dinner

Lamb & Eggplant Shakshuka