I admit we’ve had shakshuka on the brain lately here at The Nosher. Shakshuka has become the it brunch dish all over the New York area and there are just so many delicious-looking recipes to try. One of my favorite shakshuka-esque dishes comes from the Jerusalem cookbook and has ground lamb and whole cherry tomatoes as the base. After baking eggs right into this combination, a tahini sauce is drizzled on top with fresh lemon. It is somehow both rich and fresh all at the same time.
This version is a bit more of a classic shakshuka, but I add spiced lamb meatballs and fresh spinach to make this a weeknight one pot wonder. No side dish necessary, except of course maybe some fluffy homemade pita (or store bought, hey, no judging).
Never made shakshuka before and want a little extra confidence boosting? Check out our short, easy-t- follow shakshuka video.
