Azuluna Pasture-Raised Ground Lamb Shakshouka
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Azuluna Pasture-Raised Ground Lamb Shakshouka
Hearty, protein-packed, and perfect for brunch or dinner—made with Azuluna pasture-raised lamb and eggs.
Serves: 6
Prep Time: Cook Time: Total Time: Cuisine: Mediterranean
Ingredients
- 1 teaspoon avocado oil
- 1 pound Azuluna Pasture-Raised Ground Lamb
- 1 onion, diced
- 1 red bell pepper, diced
- 28 ounces canned crushed tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 2 teaspoons ground coriander
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 15 ounces canned white beans, rinsed and drained
- 4 Azuluna Pasture-Raised Eggs
Directions
- Brown the Lamb. Heat avocado oil in a large skillet over medium-high heat. Add Azuluna ground lamb and cook until browned, breaking it up with a spatula. Remove and set aside; drain excess fat if needed.
- Sauté Vegetables. Reduce heat to medium-low. In the same skillet, cook onions until translucent (5–10 minutes). Add red bell pepper and cook 5 minutes more.
- Build the Sauce. Increase heat to medium-high. Add crushed tomatoes, garlic powder, cumin, cayenne, coriander, salt, and pepper. Stir and bring to a gentle simmer.
- Combine and Simmer. Return lamb to the skillet with white beans. Stir, cover, and simmer on low for 15–30 minutes to meld flavors.
- Add Eggs. Uncover and make 4 wells. Crack one Azuluna pasture-raised egg into each. Cover and cook until eggs reach your preferred doneness.
Learn more about the health benefits of pasture-raised lamb and why it’s a nutrient-rich choice for your meals.
Pro Tips
- Use fresh spices: freshly ground cumin and coriander brighten the dish.
- Serve with bread: warm pita or sourdough is perfect for scooping.
- Make-ahead friendly: cook the sauce in advance and add eggs just before serving.
Want the bigger picture? Explore the Mediterranean diet overview from Harvard T.H. Chan School of Public Health.
Frequently Asked Questions
- Can I make this ahead? Yes—make the sauce up to 3 days ahead. Reheat gently, then add eggs and cook to finish.
- How do I store leftovers? Refrigerate in an airtight container for up to 3 days. Reheat on low; avoid overcooking the eggs.
- What can I serve with shakshouka? Warm pita, crusty sourdough, or a fresh chopped salad pair beautifully.
Love this dish? Discover more delicious lamb recipes or browse Azuluna Foods' full recipe collection for more meal inspiration.
