Skip To Main Content

Your Cart

All Recipes

Where’s the Lamb Sauce?! Shakshuka

  • Difficulty Easy
  • Time 45 minutes
Where's the Lamb Sauce?! Shakshuka Recipe - Spiceology X Hell's Kitchen with Hexclad

Click the play button to watch the above recipe video!

The perfect cozy and hearty dish for when it’s a little cold outside – this Shakshuka recipe uses our Spiceology X Hell’s Kitchen Where’s the Lamb Sauce?! blend. This herbaceous blend finishes with a sweet balsamic powder and molasses.

Besides this one-pan dish, try it on lamb, chicken, white fish, pork, wild game, tofu, roasted root veggies, green beans, asparagus, eggs, salad dressing, rice, and couscous. 

Prepped and cooked using Hexclad hybrid cookware.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Where’s the Lamb Sauce?! Shakshuka

  • Author: Chef Tony Reed
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x


  • 1 tablespoon Olive Oil
  • 1 medium Yellow Onion, sliced thin
  • 1 each Red Bell Pepper, sliced thin
  • 3 each Garlic Cloves, minced
  • 4 tablespoons Spiceology X Hell’s Kitchen Where is the Lamb Sauce?! blend
  • 28 oz Canned tomatoes, whole with juice
  • 1 tablespoon Kosher Salt 5 oz Feta Cheese, crumbled
  • 6 Eggs
  • 8 oz Fingerling potatoes, sliced thin
  • 12 oz Ground lamb
  • 1/2 cup Peas, frozen
  • Optional, as needed Greek yogurt
  • Optional, as needed Fresh Mint, chopped
  • Optional, as needed Chives, chopped


  1. Preheat oven to 350 degrees F.
  2. In a 12 inch saute pan heat 1 Tablespoon olive oil over medium heat. Add the ground lamb, sear without stirring then stir and continue to cook until browned. Add more olive oil if needed then add the onion, potato, and bell pepper and saute, stirring often, until tender and onions are translucent.
  3. Add the garlic and Spiceology X Hell’s Kitchen Where is the Lamb Sauce?! blend. Cook until fragrant, about one minute.
  4. Add the tomatoes and salt and crush with your spoon or spatula. Simmer the sauce for 10 minutes to allow the flavors to come together. Add the peas and stir then add the feta cheese.
  5. Create 6 wells in the sauce and crack an egg into each. Move the pan to the oven and cook just until eggs are set.
  6. Remove from the oven and garnish in the pan or divide into serving bowls. Garnish with Greek yogurt and fresh chopped herbs. Serve with toasted pita or naan bread.

Used in this Recipe


Are you a Professional Chef, Restaurant or Food & Beverage Buyer?

Find larger sizes, get access to payment terms, a Chefs Perks Program and quick order features at our Foodservice Website!

Secure Transaction X

Your transaction is secure

We work hard to protect your security and privacy. Our payment security system encrypts your information during transmission. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. Learn more
Out Of Stock

Other Recipes you might enjoy

Turmeric Smoothie

30+ Tried & True Turmeric Recipes (including a delicious Turmeric Smoothie)

Achiote Bloody Mary Cocktail

Achiote Bloody Mary Cocktail

Achiote Roasted Carrots

Achiote Roasted Carrots

Acorn Squash Au Gratin

Acorn Squash Au Gratin

Acorn Squash Stuffing

Tinga chicken tacos

Adam McKenzie’s Tinga Chicken Tacos


Adobo Honey Braised Pork

Adobo Honey Pork Tacos

Adobo Honey Pork Tacos

Agedashi tofu in a bowl with broth

Agedashi Tofu

Air Fried Apple Pie Hand Pies

Air Fryer Korean BBQ Wings with Spicy Maple Glaze

Aloo (Potato) Bonda Masala

Aloo (Potato) Bonda Masala


Are you a Professional Chef,
Restaurant or Food & Beverage Buyer?

We just launched a Foodservice Website just for you:

Go to >