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Main Course • North African

Lamb Shakshuka With Tomato-Beer Sauce Recipe

For a unique twist on this favorite North African dish, you will love this lamb shakshuka with a tomato-beer sauce! Simmered with a medley of warm spices and tender lamb in a sauce unlike any other, this dish features a nest of eggs cooked just how you like them for a meal that's perfect for brunch or dinner.

5.0 from 163 votes
40 mins
Total Time
4
servings
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Lamb Shakshuka With Tomato-Beer Sauce

How to Make the Best Lamb Shakshuka With Tomato-Beer Sauce

This lamb shakshuka with tomato-beer sauce brings a sophisticated North African twist to the classic Middle Eastern breakfast dish. The combination of ground lamb with warm spices creates a richly flavored base, while the saison beer adds a unique depth and slight sweetness that complements the earthy tomatoes. It’s a show-stopping dish that works equally well for brunch, lunch, or dinner.

The magic of shakshuka lies in its simplicity and versatility. This version layers tender lamb, fragrant spice blends like ras el hanout, and a beer-enriched tomato sauce into a cast iron skillet, then nestles eggs into wells to cook gently in the oven. The result is a complete, one-pan meal with perfectly cooked eggs nestled in a complex, aromatic sauce that’s begging to be scooped up with warm bread.

Whether you’re cooking for guests or treating yourself to something special, this lamb shakshuka delivers restaurant-quality flavors with minimal fuss. The spices warm the palate, the beer adds complexity, and the creamy yolks finish it all off beautifully. Serve with crusty bread and a simple salad for an unforgettable meal.

Lamb Shakshuka With Tomato-Beer Sauce

Lamb Shakshuka With Tomato-Beer Sauce

For a unique twist on this favorite North African dish, you will love this lamb shakshuka with a tomato-beer sauce! Simmered with a medley of warm spices and tender lamb in a sauce unlike any other, this dish features a nest of eggs cooked just how you like them for a meal that's perfect for brunch or dinner.

5.0 from 163 votes
CourseMain Course
CuisineNorth African
Keywordlamb shakshuka, shakshuka recipe, beer sauce, north african cuisine
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings4 servings
Calories515kcal
AuthorRare Ivy
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Ingredients

Main

For Finishing

Instructions

Preparation

  1. Heat oven to 375 degrees.
  2. Heat oil over medium-high heat in a 12-inch cast iron skillet. Add lamb, onion and red pepper and cook until lamb is browned and vegetables are softened, about five minutes.

Building the Sauce

  1. Add tomato paste, ras el hanout, garlic and ginger. Cook for a minute or two to toast spices, stirring frequently. Don't let burn. Reduce heat if needed.
  2. Add saison beer and let reduce until about ¼ cup is left. Add crushed tomatoes and salt. Bring to simmer for about five minutes.

Cooking the Eggs

  1. Remove from heat and use a spoon to create wells in the sauce. Crack eggs into the wells.
  2. Bake in oven for 8-13 minutes, depending on how you want your eggs cooked. Keep an eye on eggs frequently to ensure they don't overcook.
  3. Remove from oven when eggs are cooked to your liking and top with cilantro.

Notes

  • For best results, use a cast iron skillet which retains heat evenly throughout cooking.
  • Cooking time for eggs may vary; check at 8 minutes for runnier yolks, 13 minutes for fully cooked.
  • Ras el hanout is a North African spice blend; if unavailable, substitute with a mix of cumin, coriander, paprika, and cinnamon.
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