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Greek Shakshuka

Written By: أوراق التوابل

Recipe Card

Prep Time:

10 Min

Cooking Time:

10 Min

Serving:

6-4 Portion

Category:

Breakfast - Dinner

Cuisine:

Greece

Seasoned lamb with olives, feta, and pepperoncini gives this concept a Mediterranean twist. 

 Serve with pita or naan bread for dipping in the sauce and enjoy a delicious breakfast.

Ingredients

2 Tbsp. Olympus Greek Blend, divided 

1 lb. ground lamb 

2 Tbsp. olive oil 

1 red bell pepper, diced 

1/2 red onion, diced 

1 (28 oz.) can crushed tomatoes 

1 Tbsp. Minced Garlic 

1/2 cup pepperoncini peppers, sliced 

1/2 cup Kalamata olives, halved 

2 cups spinach, packed and rough chopped 

4 to 6 eggs 

4 oz. feta cheese, cubed

Instruction

1

In a large bowl, mix 1 Tbsp. Olympus Greek Blend into ground lamb. Cover and chill for 1 hour. 

2

Preheat oven to 350 degrees. Heat oil over medium-high heat in a medium, oven-safe skillet. 

3

Take half of the seasoned lamb and pinch off pieces to add to the skillet. Cook until pieces are browned on all sides, about 5 min., then transfer to a plate. Repeat with remaining lamb. 

4

Add bell pepper and onion to skillet with lamb drippings and cook until tender, about 5 min. Add tomatoes, garlic, and remaining 1 Tbsp. Olympus Greek Blend. Stir to combine and simmer over low heat for 10 min. 

5

Stir in pepperoncini, olives, and spinach. Use a spoon to make craters a few inches apart in the sauce. Crack an egg into each crater, keeping the eggs separate. 

6

Nestle cubes of feta and cooked lamb into the sauce around the eggs. Bake, uncovered, for 12 to 15 min. or until yolks are just set and whites are no longer translucent. Let cool slightly before serving. Enjoy! ❤️. 

Spice Used in This Recipe

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