Paired with crusty bread, this mouth-watering and hearty lamb shakshuka dish is so quick to put together. This one-pan dish is super versatile and makes for a great breakfast or brunch (or any time of the day, really!).

Chef: Justine Schofield
30 minutes


3 tbsp extra virgin olive oil
1 red capsicum, chopped
1 onion, chopped
1 clove garlic,chopped
1 tsp cumin
1 tsp allspice
300g lamb mince
1 x (400g) can crushed tomatoes
4 free-range eggs
3 tbsp tahini
Juice ½ lemon
4 sprigs coriander
Salt and pepper


Preheat the oven to 180C.

Heat oil in a 26cm oven-safe pan over a medium heat and add capsicum, onion and garlic sweat off until soft and translucent. Now add the spices and cook for a few minutes until fragrant then add the mince and cook until browned. Add the crushed tomatoes and ½ can filled with water. Season with salt and pepper and bring to the boil, then turn heat down and simmer for 20 minutes to reduce sauce.

Once thick and fragrant make four indents into the meat sauce and crack in the eggs. Place in the oven and cook for 10 minutes or until the eggs are just set but still have a gooey yolk.

While in the oven make the tahini sauce by mixing tahini, lemon juice and 60ml of water together.

Remove from the oven and drizzle over tahini and garnish with coriander.

This recipe is cooked using the Tefal Ingenio Stainless Steel Non-stick Induction Cookware 13pc Set. To know more about the product and the Ingenio removable handle range, please click here.

Sep 24, 2020
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