Greek Style Shakshuka Recipe
4 to 6 servings
Cook: 10 min
- 2 Tbsp. Mt. Olympus Greek Style Seasoning, 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. 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, add 1 to 2 tsp. of Cayenne Pepper Chile Powder.
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.
Serve with pita or naan bread for dipping in the sauce. Great with tzatziki sauce as a topping.
Suzanne Klein, Savory Spice Test Kitchen