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Test Kitchen Approved

Greek Style Shakshuka

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Recipe By Suzanne Klein, Savory Spice Test Kitchen


4 to 6 servings

Cooking Time

10 Minutes

Recipe By Suzanne Klein, Savory Spice Test Kitchen

Seasoned lamb with olives, feta, and pepperoncini give this concept a Mediterranean twist.

Serving Suggestions

Serve with pita or naan bread for dipping in the sauce. Great with tzatziki sauce as a topping.

Recipe Notes

*For a spicier shakshuka, add 1 to 2 tsp. of Cayenne Pepper Chile Powder.


1 lb. ground lamb

2 Tbsp. olive oil

1 red bell pepper, diced

1/2 red onion, diced

1 (28 oz.) can crushed tomatoes

1/2 cup pepperoncini peppers, sliced

1/2 cup Kalamata olives, halved

2 cups spinach, packed and rough chopped

4 to 6 eggs

4 oz. feta cheese, cubed

Savory Spice ingredients in this recipe

  • Mt. Olympus Greek Style Seasoning

    One of our most popular picks, this Mt. Olympus Greek Style Seasoning blend smells and tastes like a Greek chicken dish in a bottle! It's a versati...

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  • Minced Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

    View full details
  • Cayenne Pepper Chile Powder

    Native to the Caribbean, the cayenne pepper is a tropical fruit. It is now also grown in Africa, China, India, Japan, Mexico, and Louisiana here in...

    View full details


In a large bowl, mix 1 Tbsp. Mt. Olympus greek Style Seasoning into ground lamb. Cover and chill for 1 hour. Preheat oven to 350 degrees. Heat oil over medium-high heat in a medium, oven-safe skillet. Take half of the seasoned lamb and pinch off pieces to add to the skillet. Cook until pieces are browned on all sides, about 5 min., then transfer to a plate. Repeat with remaining lamb. Add bell pepper and onion to skillet with lamb drippings and cook until tender, about 5 min. Add tomatoes, garlic, and remaining 1 Tbsp. Mt. Olympus Greek Style Seasoning. Stir to combine and simmer over low heat for 10 min. Stir in pepperoncini, olives, and spinach. Use a spoon to make craters a few inches apart in the sauce. Crack an egg into each crater, keeping the eggs separate. Nestle cubes of feta and cooked lamb into the sauce around the eggs. Bake, uncovered, for 12 to 15 min. or until yolks are just set and whites are no longer translucent. Let cool slightly before serving.