Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Quick Ingredients

2 tbsp olive oil, divided
1 lb (450 g) ground lamb
1 medium onion, finely chopped
2 bell peppers (red and green), sliced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1 1/2 tsp smoked paprika
1/4–1/2 tsp red pepper flakes (to taste)
2 tbsp tomato paste
1 can (14.5 oz / 400 g) crushed or diced tomatoes
1/2 cup (120 ml) water or broth
4 large eggs
Salt and black pepper
Fresh cilantro or parsley, chopped
Crumbled feta and warm bread, for serving (optional)

Do This

1. Heat 1 tbsp oil in a wide skillet over medium-high heat. Brown lamb with 1 tsp salt and 1/2 tsp pepper, 6–8 minutes. Scoop out about 1 cup cooked lamb and set aside for topping.
2. In the same pan, add remaining 1 tbsp oil, onion, and peppers. Cook over medium heat until softened and lightly golden, 6–8 minutes. Stir in garlic.
3. Add cumin, coriander, smoked paprika, and red pepper flakes. Toast 30 seconds, then stir in tomato paste and cook 1 minute.
4. Pour in tomatoes and water/broth, add a pinch of sugar if needed, and return most of the lamb to the pan. Simmer gently 10–12 minutes until thick and saucy.
5. Taste and adjust salt and pepper. Using a spoon, make 4 small wells in the sauce. Crack an egg into each.
6. Cover and cook over low heat until whites are just set and yolks are still runny, 6–8 minutes. For firmer yolks, cook 2–3 minutes longer.
7. Sprinkle reserved lamb on top to rewarm, then garnish with herbs and feta. Serve immediately with warm crusty bread or pita.

Why You’ll Love This Recipe

All-in-one skillet meal: rich tomato-pepper sauce, tender lamb, and silky eggs in one pan.
Deep, warming spices without being fussy or hard to find.
Flexible: great for brunch, cozy dinners, or a make-ahead meal base.
Perfect for scooping up with crusty bread, pita, or flatbreads.

Grocery List

Produce: Onion, red bell pepper, green bell pepper, garlic, fresh cilantro, fresh flat-leaf parsley, lemon (optional for serving).
Dairy: Feta cheese (optional, for topping).
Pantry: Olive oil, canned crushed or diced tomatoes, tomato paste, ground cumin, ground coriander, smoked paprika, red pepper flakes, ground cinnamon (optional), sugar (optional), salt, black pepper, bread or pita for serving (optional).
Meat & Eggs: Ground lamb, large eggs.

Full Ingredients

Meat, Eggs, and Base

2 tbsp olive oil, divided
1 lb (450 g) ground lamb
1 tsp kosher salt (for seasoning the lamb), plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
4 large eggs

Vegetables and Aromatics

1 medium yellow onion, finely chopped (about 1 cup)
1 medium red bell pepper, seeded and thinly sliced
1 medium green bell pepper, seeded and thinly sliced
3 cloves garlic, minced

Tomato Sauce and Spices

1 tsp ground cumin
1 tsp ground coriander
1 1/2 tsp smoked paprika
1/4–1/2 tsp red pepper flakes, to taste
1/4 tsp ground cinnamon (optional, for warmth)
2 tbsp tomato paste
1 can (14.5 oz / 400 g) crushed or diced tomatoes
1/2 cup (120 ml) water or low-sodium chicken or vegetable broth
1/2 tsp sugar (optional, to balance acidity)

Finishing Touches

1/4 cup (about 10 g) chopped fresh cilantro
1/4 cup (about 10 g) chopped fresh flat-leaf parsley
1/3–1/2 cup (50–75 g) crumbled feta cheese (optional)
Lemon wedges, for serving (optional)
Warm crusty bread, pita, or flatbread, for serving

Step-by-Step Instructions

Step 1: Prep your ingredients and pan

Gather and measure all ingredients before you start cooking. Finely chop the onion, slice the red and green peppers into thin strips, and mince the garlic. Roughly chop the cilantro and parsley, and crumble the feta if using.

Choose a large, heavy skillet that has a lid (about 11–12 inches / 28–30 cm wide). Cast iron or enameled cast iron works especially well because it holds heat evenly, which helps cook the eggs gently later on.

Step 2: Brown the lamb and reserve some for topping

Place the skillet over medium-high heat. Add 1 tablespoon of olive oil and let it heat for about 1 minute until shimmering. Add the ground lamb, breaking it up with a spatula or wooden spoon. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Cook the lamb, stirring occasionally, until it is nicely browned and no pink remains, about 6–8 minutes. You want some browned bits on the bottom; they will add flavor to the sauce. If there is an excessive amount of fat (more than a few tablespoons), carefully spoon off a little, leaving enough to coat the pan and flavor the vegetables.

Scoop out about 1 cup of the cooked lamb into a bowl and set aside at room temperature. This portion will be used as the spiced lamb topping at the end. Leave the remaining lamb in the pan, or if you prefer a slightly lighter sauce you can temporarily remove all the lamb, then add most of it back when you add the tomatoes (see Step 4).

Step 3: Soften the onions and peppers

Reduce the heat to medium. Add the remaining 1 tablespoon olive oil to the skillet if the pan looks dry. Add the chopped onion and sliced red and green peppers. Stir to combine with the lamb fat and browned bits.

Cook, stirring occasionally, until the vegetables are softened and starting to turn golden at the edges, about 6–8 minutes. Adjust the heat as needed to avoid burning; they should sizzle gently, not scorch. Stir in the minced garlic and cook for 30–60 seconds, just until fragrant.

Step 4: Toast spices and build the tomato sauce

Sprinkle the ground cumin, ground coriander, smoked paprika, red pepper flakes, and ground cinnamon (if using) over the vegetables. Stir well and toast the spices for about 30 seconds; this wakes up their flavor but do not let them burn.

Stir in the tomato paste and cook for 1 minute, letting it darken slightly to concentrate its sweetness. Pour in the canned crushed or diced tomatoes and the 1/2 cup water or broth, scraping up any browned bits from the bottom of the pan.

If you removed the lamb earlier, return all but the reserved 1 cup to the skillet now and stir to combine. If the tomatoes taste quite sharp, add up to 1/2 teaspoon sugar to balance the acidity.

Bring the mixture to a gentle simmer over medium heat, then reduce to medium-low. You are aiming for a slow, bubbling simmer of about 190–200°F (88–93°C). Cook, uncovered, for 10–12 minutes, stirring occasionally, until the sauce has thickened slightly but is still saucy enough to poach eggs in. If it becomes too thick, add a splash more water or broth.

Step 5: Taste and season the base

Once the sauce has thickened, taste it. Add more salt and black pepper as needed. The flavors should be bold and slightly tangy, with gentle heat from the spices.

Stir in about half of the chopped cilantro and parsley, reserving the rest for garnish. This adds fresh, green brightness to the rich tomato-lamb base.

Step 6: Poach the eggs in the shakshuka

Use the back of a spoon to make 4 small wells in the sauce, spacing them evenly around the pan. Try to push the lamb and peppers aside so each well has a bit of sauce at the bottom but enough room to hold an egg.

Crack each egg into a small cup or ramekin first (this makes it easier to pour in neatly), then gently slide one egg into each well. Season the tops lightly with a pinch of salt and pepper.

Cover the skillet with a lid, reduce the heat to low, and let the eggs cook in the gently simmering sauce until the whites are just set and the yolks are still runny, about 6–8 minutes. For medium-set yolks, cook 8–9 minutes; for fully set yolks, 10–11 minutes. Avoid boiling; low, even heat helps the eggs cook softly.

Optional oven finish: If you prefer, you can transfer the skillet (oven-safe only) to a preheated 375°F (190°C) oven and bake, uncovered, for 6–8 minutes, or until the eggs reach your desired doneness.

Step 7: Add the spiced lamb topping and serve

While the eggs finish cooking, taste the reserved cooked lamb. If you like, you can sprinkle it with a pinch more smoked paprika and cumin for an extra hit of spice. When the egg whites are set, scatter the reserved lamb evenly over the surface of the shakshuka, nestling it gently into the sauce so it warms through without disturbing the eggs.

Remove the skillet from the heat. Sprinkle the remaining chopped cilantro and parsley over the top, along with the crumbled feta if using. Add a few grinds of black pepper for a nice finishing touch.

Serve the lamb shakshuka straight from the pan at the table. Offer lemon wedges for squeezing over and plenty of warm crusty bread, pita, or flatbread for scooping up the sauce, lamb, and eggs. Enjoy immediately while the yolks are still silky.

Pro Tips

Use a wide pan: A 11–12 inch (28–30 cm) skillet gives enough room for the eggs to sit in separate wells, so they cook evenly and do not crowd each other.
Do not rush the sauce: Letting the tomato-lamb base simmer for the full 10–12 minutes deepens the flavor and thickens it just enough to cradle the eggs.
Control egg doneness: For runny yolks, start checking at 6 minutes. The eggs will continue to set slightly from residual heat, so pull them a little before they look perfect.
Adjust the heat level: Use the lower amount of red pepper flakes for a mild dish, or increase to 1/2 teaspoon (or add a spoonful of harissa) if you enjoy more spice.
Keep the lamb flavorful, not greasy: Spoon off only excess fat after browning; leaving some in the pan builds richness and helps the vegetables caramelize.

Variations

Feta and olive twist: Add 1/3 cup sliced Kalamata olives along with the tomatoes, and increase the feta to 3/4 cup for a brinier, more Mediterranean flavor.
Harissa lamb shakshuka: Stir 1–2 tablespoons of harissa paste into the tomato sauce in Step 4 for a smokier, spicier North African-style version.
Loaded veggie version: Add 1 small diced zucchini or a handful of chopped spinach or kale to the peppers and onions to increase the vegetables and make the dish even more hearty.

Storage & Make-Ahead

For best texture, lamb shakshuka is ideally eaten fresh, but you can still prepare parts in advance. The tomato-lamb base (without eggs) can be made up to 3 days ahead. Let it cool completely, then store in an airtight container in the refrigerator. Reheat gently in a skillet over medium-low heat until hot and bubbling, then proceed with adding the eggs and finishing as directed.

If you have leftovers with eggs already cooked, cool them quickly and refrigerate in an airtight container for up to 2 days. Reheat gently over low heat on the stovetop, covered, until warmed through. The eggs will become more set and less runny upon reheating, but the flavors will still be delicious. This dish does not freeze well because the eggs change texture, but the base alone can be frozen (without eggs) for up to 2 months; thaw overnight in the fridge before reheating.

Nutrition (per serving)

Approximate values per serving (1 of 4, including one egg, a moderate amount of feta, and sauce, but not including bread): about 500 calories; 32 g protein; 37 g fat; 12 g carbohydrates; 3 g fiber; 6 g sugar; 780 mg sodium (will vary based on salt, feta, and broth used). These numbers are estimates and will change with ingredient brands and portion sizes.

One-Pan Lamb Shakshuka With Spiced Mince and Eggs