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
Ingredients
- 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
Nutrition
- One year ago: Super Creamy Roasted Garlic Hummus
- Two years ago: Slow Cooker Lamb Chilli with Pasilla Peppers
- Three years ago: Creamy Chicken & Cherry Tomato Pasta Bake
- Four years ago: Easy Blueberry Weetabix Muffins
- Five years ago: Chocolate Florentines
- Six years ago: Chocolate-dipped Crystallised Ginger
- Seven years ago: Chicken Stock
PIN THIS LAMB SHAKSHUKA RECIPE FOR LATER
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.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.
Michael {DiligentChef} says
This dish and these photos are so drool-worthy! I’ve just recently learned about Shakshuka, and your version sounds so tasty. Thank you for this recipe, Elizabeth!
Kate Hackworthy says
Harissa is my latest obsession and it sounds so great in this shakshuka!
Choclette says
You’ve reminded me of just how good shakshuka is. I haven’t made it in far too long. And what a good idea to add those extra ingredients. Shakshuka is not just for breakfast!
Janice says
I love Shakshuka, but I’ve never tried it with lamb, that sounds wonderful.
Janice says
I love shakshuka but have never tried it with lamb, sounds wonderful.
Jane says
OH. MY. GOD. I need this. Off to defrost some lamb right now…
Lucy says
This has to be the ideal weekend breakfast, it looks delicious. I’ve never had shakshuka before but I can see I need to try it. Plus I like the slow cooker lamb added in too!
Kara Guppy says
I love lamb but always seen to cook the same dishes – this look delicious
Jenni says
Wow this sounds so delicious and definitely not something I would have thought of for breakfast
Michelle Murray says
wow, this looks and sounds like a delicious breakfast treat. Definitely one for the weekend.
Melanie says
This looks like good comfort food. Also nice how it is for sharing too xx
Kirsty says
I would never have thought to use lamb for breakfast and combining flavours like paprika and cumin, it sounds incredibly luxurious and a really treat perfect for a special occasion like Valentine’s Day.
Rhian westbury says
This would be such an indulgent weekend breakfast for us as I tend to have something super quick for breakfast now, or buy it at work x
Rebecca Smith says
This sounds amazing, I might just have to make it for breakfast on Valentines Day!
michelle twin mum says
This looks really delicous, I love lamb but it has got a bit pricey just recently. Mich x
Micaela Levachyov says
My husband just loves lamb and spices so this would work so well for valentines day treat for him!