ESSENTIAL RECIPES- RED MEATS
SHAKSHUKA WITH SPICY LAMB SAUSAGES
By Beef and Lamb SA @ beefandlambsa
This shakshuka with spicy lamb sausages is a flavourful dish perfect for breakfast, brunch or a hearty supper. It combines tender lamb sausages with a rich tomato and pepper base, gently simmered with eggs.
Serves: 4
INGREDIENTS
For the lamb sausages:
• 500g lamb mince
• ½ cup onion, minced
• 2 tablespoons garlic, minced
• 1 tablespoon ground coriander
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons fresh mint, finely chopped
• 2 tablespoons parsley, chopped
For the shakshuka:
• 2 tablespoons olive oil or vegetable oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium butternut, peeled & cubed
• 1 red or yellow sweet pepper, seeded & diced
• 1½ teaspoons salt
• 1½ teaspoons paprika
• ½ teaspoon red pepper flakes
• ½ teaspoon dried thyme or 1½ teaspoons fresh thyme, chopped
• 1x410g can whole peeled plum tomatoes with juices
• 250ml vegetable stock or tomato juice
• 4 large eggs
• 4 lamb sausages( prepared above)
• fresh herbs, to garnish
METHOD
1. Preheat the oven to 200 ° C. Line a baking sheet with foil and place a cooling rack on top. Spray lightly with nonstick spray.
2. Combine the lamb mince, onion, garlic, coriander, paprika, cumin, cinnamon, cloves, salt, pepper, mint and parsley. Mix well with clean hands and refrigerate while preparing the shakshuka base.
3. Form small sausages about 5cm long, using roughly 2 tablespoons of mixture each. Arrange on the prepared tray and bake for 10 to 12 minutes until cooked through. Set aside.
4. To prepare the shakshuka, start by heating the oil in a large sauté pan over medium heat. Add the onion and cook for 5 minutes until soft but not brown.
5. Add the garlic, butternut and pepper. Cook for 15 minutes until the butternut is tender. You may also roast the butternut separately for added caramelisation.
6. Add the salt, paprika, red pepper flakes and thyme. Stir and cook for 1 minute.
7. Pour in the tomatoes and the stock or juice. Break up the tomatoes with a slotted spoon. Simmer for about 10 minutes until the sauce thickens slightly. Taste and adjust the seasoning, if needed.
8. Add 4 to 6 of the cooked lamb sausages to the pan. Make small wells in the sauce and crack an egg into each one. Cover and cook for 5 to 8 minutes until the whites are set and the yolks remain slightly runny. 9. Garnish with fresh herbs and serve warm.
pro tips:
Cook lamb sausages gently over medium heat rather than blasting them. The higher fat content can cause flare-ups, burning the outside before the inside cooks through. Slow, even heat keeps them juicy, evenly cooked & prevents the casing from splitting.
did you know?
This dish is naturally low in carbs if you skip the butternut. Replace it with courgette or mushrooms to keep the texture without the sugars. Use full-fat lamb sausages & avoid sweetened stock. Serve as is or with a side of sautéed greens for a fully keto-friendly meal.
essential fact:
Lamb pairs well with rosemary, garlic, cumin, coriander & mint, which balance its richness.
essentialflavours. co. za • Winter 2026 | 75