Spicy Moroccan Shakshuka

Come to think of it, I have been preparing many different versions of Shakshuka throughout my home cooking career but just called it something else. This version I have here for you can be eaten any time of day, but I prefer to have it for dinner because it contains meat, in this case, lamb. You can always omit the lamb or meat in general and have an anytime vegetarian treat.
This is a very flavorful and easy way to make a casserole. The Moroccan Spice adds coriander, cumin and allspice flavors and the saffron salt is a perfect topper at the end!!


  • 6
    organic eggs
  • 1 lbs
    grass fed ground lamb
  • 2 14.5 oz cans
    Fire Roasted Tomatoes
  • 1 tbsp
    olive oil
  • 1
    large onion, diced
  • 4 cloves
    garlic, minced
  • 1
    sweet bell pepper, chopped
  • 1 cup
    mushrooms (baby bellas),washed and sliced
  • 2 tbsp

    Healthy On You® Moroccan 'Round the Clock spice blend, separated

  • 1 tsp
    Healthy On You® Saffron and Winding Road Sea Salt
  • Fresh cracked pepper
  • 5 threads
  • ¼  cup
    feta cheese
  • chopped Parsley for garnish


  1. In a large cast iron skillet, heat the olive oil over medium heat and add the ground lamb, stirring and breaking up the pieces. Add 1 tsp "Saffron and Winding Road" sea salt and stir
  2. Add the 2 tbsp. Moroccan 'Round the Clock spice blend and stir well.

  3. Add in the onions, chopped pepper, mushrooms and garlic and continue to cook for another 2 minutes.
  4. Add the fire-roasted tomatoes and reduce the heat to low.
  5. Cover and cook for 30 minutes until the mixture is reduced by a ⅓
  6. Gently crack the eggs into skillet over the tomato sauce.
  7. Season with the Healthy On You® Saffron and Winding Road sea salt and cracked pepper.
  8. Cover and continue to cook for 5 minutes until the egg whites are opaque but the yolk is still runny
  9. Sprinkle with crumbled feta cheese and chopped parsley and serve.
Samantha Binkley