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Lamb Shakshuka

Lamb Shakshuka with Parsley Rice and Pistachios

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Recipe Details


Lately, it feels like shakshuka, a breakfast dish popular in North Africa and Israel, is popping up on brunch menus all around us in New York. We’ve celebrated these flavors before, and are bringing them back for a hearty meal featuring ground lamb in a sauce of cherry tomatoes, onion, and a little smoky harissa—all served over aromatic parsley rice. And, because you can’t have shakshuka without eggs, there are classic baked eggs on top for the ultimate meat-lover’s version of this bold and tasty meal.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 710
  • Protein 41g
  • Total Carb 64g
  • Total Fat 33g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • basmati rice
    1/2 cup
    basmati rice
  • cherry tomatoes
    1 pint
    cherry tomatoes
  • parsley
    1/4 ounce
  • pistachios
    1 tablespoon
  • red onion
    red onion
  • garlic
    1 clove
  • ground beef and lamb
    10 ounces
    ground beef and lamb
  • harissa
    2 teaspoons
  • tomato purée
    1 cup
    tomato purée
  • sweet paprika
    1/4 teaspoon
    sweet paprika
  • ground cumin
    1/4 teaspoon
    ground cumin

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium high-sided ovenproof pan

Cooking Steps

  1. Cook Rice

    Cook Rice

    Preheat oven to 450°F. In a small pot, combine rice, 1 cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Then, reduce heat to medium low, cover, and simmer until water is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover to keep warm until ready to serve.

  2. Prepare Ingredients

    Prepare Ingredients

    While rice cooks, rinse cherry tomatoes and halve. Rinse parsley and finely chop leaves, discarding stems. Finely chop pistachios, or leave in bag and gently crush with the bottom of a heavy pan. Peel onion, halve, and thinly slice. Mince garlic. Crack 2 eggs into separate small bowls, and set aside until Step 5. Pat beef and lamb dry with paper towel.

  3. Brown Beef and Lamb

    Brown Beef and Lamb

    Heat 1 teaspoon olive oil in a medium high-sided ovenproof pan over medium-high heat. When oil is shimmering, add beef and lamb, then season with spice mix, ½ teaspoon salt, and pepper as desired. Cook, breaking up meat, until browned, about 5 minutes. Then, using a slotted spoon, transfer beef and lamb to a bowl, and set aside. Discard most of excess fat in pan, leaving behind a thin layer for the next step. 

  4. Simmer Sauce

    Simmer Sauce

    Return pan from meat to medium-high heat and add 1 teaspoon harissa, cherry tomatoes, onion, and garlic. Stir to combine, and cook until tomatoes have softened, about 5 minutes. Then, stir in tomato purée. Increase heat to high and bring to a boil, then reduce heat to medium and simmer until flavors have melded, 5 minutes more. Season with ⅛ teaspoon salt and pepper as desired, and remove pan from heat.

  5. Bake Shakshuka

    Bake Shakshuka

    Return browned beef and lamb to pan with sauce, still off heat, and stir to coat. Taste shakshuka and add more salt and pepper as desired. Create 2 small, evenly spaced pockets in shakshuka. Pour 1 egg into each pocket, nestling into shakshuka, and season with a pinch of salt and pepper as desired. Transfer to oven and bake until egg whites are just set, 6-8 minutes.

  6. Plate Lamb Shakshuka

    Plate Lamb Shakshuka

    Stir pistachios and half of parsley into pot with rice. Divide parsley rice between serving bowls, top with lamb shakshuka, and garnish with remaining parsley. Enjoy!

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