Easy Harissa Lamb Shakshuka for Two

Leftover slow cooker shredded harissa lamb is added to a rich, spiced shakshuka for the perfect Valentine’s Day breakfast for two. In collaboration with Lamb, Try It, Love It. This post also contains Amazon affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Shakshuka is, by far, my most favourite breakfast ever.

It’s a North African/Middle Eastern dish of eggs poached in a spicy tomato sauce – usually featuring chilli, paprika and cumin. 

For this recipe, I’ve jazzed up our favourite shakshuka recipe with some shredded harissa lamb for a special Valentine’s Day treat. It’s super quick to make, and you and your sweetheart could eat the shakshuka straight out of the pan its cooked in as part of a leisurely breakfast. Don’t forget some flatbreads or a crusty loaf to mop up all that gorgeous sauce!

Don’t be put off by the long ingredients list below. 

This breakfast really is quick and simple to make; just make sure you’ve prepped and measured everything out in advance and then it comes together in no time. 

INGREDIENTS TO MAKE HARISSA LAMB SHAKSHUKA FOR TWO

• 1 tbsp olive oil
• 1 small red onion, finely chopped
• 1-2 garlic cloves, depending on your taste (I like loads!)
• 150 grams of shredded slow cooker harissa lamb or leftover roast lamb (if you prefer a milder flavour)
• spices: chilli flakes, smoked paprika, cumin seeds, caraway seeds and turmeric
• a 400-gram tin of cherry tomatoes in juice – you can substitute with diced tomatoes, but cherry tomatoes taste better
• 1 tbsp tomato paste
• 1 tsp runny honey
• a splash of red wine vinegar
• 2 free range eggs
• 50 grams feta cheese
• fresh coriander, to garnish 
• sea salt and freshly ground black pepper

HOW TO MAKE HARISSA LAMB SHAKSHUKA FOR TWO

One: Heat oil in a saute pan and saute the onions and garlic until softened.

Two: Add the shredded lamb and cook for a further minute or so.

Three: Add all the spices, and cook for another minute.

Four: Add the tinned tomatoes, tomato paste, honey and red wine vinegar.

Five: Crack eggs onto the top, pop the lid on and cook for five minutes.

Six: Sprinkle with feta cheese, season to taste and finish with some coriander leaves. Serve!

HOW TO MAKE SLOW COOKER HARISSA LAMB

To make slow cooker harissa lamb, simply rub a generous tablespoon or two of good quality ready-made harissa paste onto the outside of a 1 kg half leg of lamb (or shoulder). Pop it in the slow cooker, add one inch of water and cook on low for 8-10 hours.

Carefully remove the meat from the bowl, reserving the liquid to make a sauce (if desired) and shred the meat while it’s still warm using two forks.

You could keep the shredded lamb in the freezer in 150-gram portions so you can whip up this breakfast in no time, any day of the year!

THE TRY LAMB, LOVE LAMB CAMPAIGN

Lamb, Try It, Love It are here to banish the bland and help make meals great again. They started this campaign to prove lamb is more than a roast dinner with mint sauce, bringing you easy recipes created by real people like myself who have a passion for cooking.

Lamb is an incredibly versatile ingredient, available in a wide variety of cuts which can be easily prepared into your favourite meals; any time of day. 

Visit the Try Lamb website for some more recipe inspiration, and don’t forget to follow them on Facebook and Instagram.

What’s your favourite way to cook with lamb? Let me know in the comments!

Harissa Lamb Shakshuka for Two

Slow cooker shredded harissa lamb is added to a rich, spiced shakshuka for the perfect Valentine's Day breakfast for two.

4.77 from 13 votes

Print Pin Rate

Course: Breakfast

Cuisine: Middle Eastern

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 2 people

Calories: 487kcal

Author: Elizabeth

Ingredients

Metric - US Cup Measures

• 1 tbsp olive oil
• 1 small red onion finely chopped
• 2 large garlic cloves finely chopped
• 150 grams shredded harissa lamb see notes
• 0.5 tsp chilli flakes
• 0.5 tsp smoked paprika
• 0.5 tsp caraway seeds
• 0.5 tsp cumin seeds
• 0.25 tsp ground turmeric
• 400 grams tinned cherry tomatoes in juice
• 1 tbsp tomato paste
• 1 tsp runny honey
• 0.5 tsp red wine vinegar
• 50 grams feta cheese
• 2 free range eggs
• fresh coriander to garnish
• 0.5 tsp sea salt
• freshly ground black pepper to taste

Instructions

• Heat oil in a large saute pan. Saute the onion and garlic for a few minutes until they begin to soften.
• Add the shredded lamb and cook for a further minute.
• Add the chilli flakes, paprika, caraway seeds, cumin seeds and turmeric. Stir and cook for another minute.
• Add the tinned tomatoes, tomato paste, honey and red wine vinegar and stir well.
• Make two indentations in the mixture and crack an egg into each indentation.
• Pop the lid on the saute pan and cook for five minutes, until the eggs are cooked to your liking.
• Remove from the heat, sprinkle over the feta cheese and fresh coriander leaves. 
• Season to taste and serve straight from the saute pan!

Video

Notes

To prepare the slow cooker harissa lamb, rub 1-2 tbsp of good quality harissa paste onto the outside of a  1 kg half leg of lamb. 

Pop into a slow cooker and add one inch of cold water.

Slow cook on low for 8-10 hours, remove the meat from the pot and shred with two forks.

Nutrition

Calories: 487kcal | Carbohydrates: 21g | Protein: 24g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 240mg | Sodium: 1329mg | Potassium: 764mg | Fiber: 3g | Sugar: 12g | Vitamin A: 21.9% | Vitamin C: 30.7% | Calcium: 24% | Iron: 27.5%

Tried this recipe?Mention @TangoRaindrop or tag #elizabethskitchendiary!

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This is a sponsored recipe in collaboration with Try Lamb, although all thoughts and opinions expressed are our own. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.