Greek Style Shakshuka Recipe
4 to 6 servings
- 2 Tbsp. Limnos Lamb Rub, divided
- 1 lb. ground lamb
- 2 Tbsp. olive oil
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 1 (28 oz.) can crushed tomatoes
- 1 to 2 tsp. Hungarian Sweet & Spicy Paprika*
- 1/2 tsp. Minced Garlic (or 4 fresh cloves, minced)
- 1/2 cup pepperoncini peppers (about 10), sliced
- 1/2 cup Kalamata olives (about 12), halved lengthwise
- 2 cups (packed) spinach leaves, roughly chopped
- 4 to 6 eggs
- 4 oz. feta cheese, cubed
Add all Savory items to cart
*Use less paprika for less heat.
Mix 1 Tbsp. of the Limnos into ground lamb. Cover and refrigerate for about 1 hour. 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 onion and bell pepper to skillet with lamb drippings and cook until tender, about 5 min. Add tomatoes, garlic, paprika, and remaining 1 Tbsp. Limnos Lamb Rub. Stir to combine and simmer over low heat for 10 min. Meanwhile, preheat oven to 350 degrees. Stir in pepperoncini, olives, and spinach. Use a serving spoon to make craters in the sauce. Crack an egg into each crater, keeping the eggs a couple inches apart. Nestle cubes of feta and cooked lamb into the sauce around the eggs. Bake, uncovered, for 12 to 15 min. 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 our Mt. Olympus Spiced Tzatziki Sauce as a topping.
Savory Spice Test Kitchen