Spiced Lamb Breakfast Shakshuka
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Time to read 1 min
COOK ANYTHING, ANYWHERE.
Spiced Lamb Shakshuka with Lemon Yoghurt & herbs
This one-pan lamb shakshuka is the ultimate camp breakfast. A hangover-busting dish that takes the classic shakshuka to the next level with lamb meatballs, Mediterranean spices, and a zesty yoghurt drizzle.
COBB Grill Spiced Lamb Shakshuka
Ingredients (serves 2–4):
Olive oil
500g lamb mince or lamb sausages (remove casing, pinch into little meatballs)
4–6 ripe tomatoes (or 1 tin chopped tomatoes)
1 tsp cumin
1 tsp paprika
½ tsp chilli flakes (more if you like heat)
Salt & pepper
4–6 eggs
Handful fresh herbs: mint, parsley, chives (chopped)
1 lemon (for juice & wedges)
Dollop of Greek yoghurt to serve
All you need is a COBB Grill and the wok accessory
Method - all in the COBB Wok:
Tomato base – Heat olive oil in the wok. Add chopped fresh tomatoes (or tinned) and sauté until saucy.
Spice it up – Stir in paprika, cumin, chilli flakes, salt, and pepper.
Lamb balls – If using mince, roll into small balls and drop into the stew. If using sausages, peel off the skins and pinch little balls of meat straight into the pan. Let them cook through in the sauce.
Lemon yoghurt – While the lamb cooks, mix Greek yoghurt with lemon juice, salt, and pepper. Set aside.
Eggs in – Make small wells in the tomato-lamb stew, crack eggs in. Cover with the COBB dome and cook until whites are set and yolks are soft.
Finish – Remove from heat, drizzle the lemon yoghurt over the top, and sprinkle with chopped herbs.
Serve – Scoop it up with warm bread straight from the COBB.
The ultimate one pan breakfast dish
Best served outdoors somewhere beautiful, this dish makes breakfast taste even better under the open sky. Tear up some leftover damper or crusty bread, soak up the sauce, and savour the simple joy of cooking and eating in nature.
