Greek Style Shakshuka
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Test Kitchen Approved Recipe

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

4 to 6 servings

  • 2 Tbsp. Limnos Lamb Rub, divided
  • 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 tsp. Hungarian Sweet & Spicy Paprika*
  • 1 tsp. Minced Garlic
  • 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

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*For a spicier shakshuka, use 2 tsp. paprika.


In a large bowl, mix 1 Tbsp. Limnos Lamb Rub into ground lamb. Cover and refrigerate for about 1 hour. Preheat oven to 350 degrees. Heat oil over medium-high heat in an oven-safe medium 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, paprika, garlic, and remaining 1 Tbsp. Limnos Lamb Rub. 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 for a few minutes before serving.


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

Suzanne Klein, Savory Spice Test Kitchen



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