Hummus Shakshuka with Spiced Meat and Eggs

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Adapted from: Yotam Ottolenghi

Prep time: 15 mins | Cook time: 30 mins | Total: 45 mins | Serves: 4-6

Hamshuka is my brunch-inspired twist on traditional shakshuka. I first made this recipe when I couldn’t decide between hummus and shakshuka for brunch. A layer of creamy hummus, topped with a spiced tomato-meat sauce, perfectly cooked eggs, fresh herbs, and a dollop of yogurt. Scoop it up with warm pita or crusty bread for a hearty Middle Eastern-inspired brunch that’s perfect for sharing. It’s hearty, protein-packed, and perfect for lazy weekends when everyone gathers around the table with warm pita and extra herbs.

Instructions

1. If using the oven, preheat to 375F.
2. Heat a large cast-iron skillet over medium-high heat until very hot. Add cherry tomatoes and toast for 5 mins or until slightly charred, stirring occasionally. Set aside. Do the same with the pine nuts. Toast for 3-5 mins, stirring occasionally until nicely browned. Set aside.
3. On the same pan, add oil until hot. Add onion and 1/2 tsp of salt. Cook gently for 5 minutes, stirring occasionally until softened. Add garlic and cook for 1-2 mins.
4. Raise heat to high, add ground meat with the remaining 1 tsp salt. Cook, breaking up the meat with a wooden spatula, until browned, about 5-6 minutes.
5. Lower heat and add paprika (or sumac), cumin, black pepper, cayenne, and tomato paste. Stir until evenly distributed.
6. Add lemon zest, lemon juice, and chicken stock. Bring to a boil and let simmer, about 5 mins, stirring occasionally.
7. Taste and add more salt and pepper, if needed.
8. Make 6-8 wells in the sauce using a wooden spoon or spatula. Gently crack the eggs into the wells. Let cook for 1 minute. Scatter charred tomatoes on top.
9. Transfer the skillet in the oven or simply cover the skillet. Cook for 7-8 minutes, or until the egg whites are set and the yolks remain slightly runny.
10. Garnish with pine nuts, dollops of yogurt, and all the chopped herbs. Serve over hummus and a side of toasted pita bread.

Chef’s Notes

• Lamb is the most traditional choice for this dish.
• Turkey works for a leaner high-protein version.
• Harissa can replace cayenne.
• Store-bought hummus works perfectly.
• For an extra protein boost, serve with additional egg whites on the side.

Nutrition Information (Estimated)

Approx. per serving, without hummus or pita:

• Calories: 510
• Protein: 44 g
• Carbs: 13 g
• Fat: 31 g

With 1/4 cup hummus and 1 pita per serving:

• Calories: 780
• Protein: 53 g
• Carbs: 46 g
• Fat: 37 g

Nutrition estimates are based on 95% lean ground beef, 6 large eggs, and 2 additional egg whites per serving. Actual values may vary.