This easy shakshuka is perfect eating for breakfast or lunch with a slice of crusty bread to dip into all the delicious sauce of spicy tomato and roasted red pepper. The egg is poached in the sauce and baked with lamb meatballs mixed with fig salami.
- 1 lb. ground lamb
- 1/2 cup grated Fig Salami with Aleppo Pepper & Pistachio <- receive 10% off
- 1 teaspoon Sea Salt <- receive 10% off
- 1/2 teaspoon Aleppo pepper
- 1/2 teaspoon ground oregano
- 1/2 teaspoon ground cumin
- 2 large grated garlic cloves
- 2 teaspoons of Eleon Extra Virgin Olive Oil <- receive 10% off
- Preheat the oven to 400F degrees. Use roast setting if you have it.
- In a medium bowl, add the ground lamb, grated fig salami, sea salt, Aleppo pepper, ground oregano, ground cumin & grated garlic. Mix well to combine.
- To measure evenly in equal balls, use a small ice cream scoop to make the meatballs.
- Place the scoops in the baking tray and after you are done, shape into balls.
- Brush olive oil onto each meatball.
- Roast the lamb meatballs for 10 minutes.
- Reduce the oven to 380F degree.
- In a personal serving mini-saucepan (or in a larger fry pan, for a larger quantity), add the roasted red pepper and tomato dip, and crushed smoked chili flakes. Mix to combine.
- Place in lamb meatballs. Make wells and crack one egg in each well. Sprinkle the eggs with Sea Salt with Smoked Paprika.
- Put the mini-saucepan in the oven, and bake for about 10-12 minutes. Start to check after 10 minutes to see if the egg whites are set, and the yolk is to your liking.
- Set the stove to medium heat and place the fry pan.
- Add the roasted red pepper and tomato dip, and crushed smoked chili flakes. Mix to combine.
- Place in lamb meatballs. Make wells and crack one egg into each well. Sprinkle the eggs with Sea Salt with Smoked Paprika.
- Reduce the heat to medium low and cover the pan with a lid. Let it cook for about 10-12 minutes. Start to check after 10 minutes to see if the egg whites are set, and the yolks are to your liking.
- Instead of the fig salami, you can use dried figs and finely chopped pistachio.
- Instead of the dip, you can use the ingredients from the traditional recipe: red pepper, canned chopped tomatoes (fresh tomatoes), garlic, onion, and the spices I’m using in this recipe.
- Instead of the smoked paprika sea salt, you can use regular paprika and sea salt.
If you don’t like lamb, substitute chicken, pork, or beef meatballs.
You could cook the lamb in the sauce with the egg at the same time and you can save 10 minutes. The only problem with that is that the lamb will release some fat and the sauce could be a bit greasy, but will add more flavor.
17 meatballs but I didn’t use all for this recipe. I did the two servings and the rest I put in the refrigerator.
- Prep Time: 15
- Cook Time: 25
- Category: Brunch
- Method: Bake
- Cuisine: Mediterranean
Keywords: middle-eastern breakfast, ethnic breakfast, unique breakfast