Shakshuka bi Qawarma (Eggs with Spiced Lamb Confit)
The Quirky Foodster Team
Ingredients
- Qawarma (or diced lamb shoulder as a substitute) — 200 g (7 oz)
- Onion, finely chopped — 1
- Green bell pepper, diced — 1
- Tomatoes, diced — 3
- Garlic, minced — 2 cloves
- Ground cumin — 1 tsp
- Aleppo pepper (or paprika) — 1/2 tsp
- Large eggs — 6
- Salt — to taste
- Chopped parsley — 2 tbsp
Method
- Render the qawarma gently in a wide skillet over medium heat for 3-4 minutes if using traditional preserved lamb.
- Add the onion and pepper, cooking for 5 minutes until softened.
- Stir in garlic, tomatoes, cumin and Aleppo pepper, and simmer for 10 minutes until the sauce thickens.
- Make six small wells in the sauce and crack an egg into each.
- Cover and cook for 5-6 minutes until the whites are set but yolks remain runny.
- Scatter with parsley and serve straight from the skillet with bread.
Introduction: Qawarma, lamb preserved in its own rendered fat, has sustained Syrian households through lean winters for generations.
Cultural Background: Qawarma, lamb preserved in its own rendered fat, has sustained Syrian households through lean winters for generations. Folded into a bubbling tomato and pepper base with eggs poached on top, it turns a preservation technique into a rich, celebratory breakfast still cooked in Syrian kitchens today.
Tips: If using fresh lamb instead of qawarma, brown it well first for depth of flavour. Keep the lid on while poaching so the eggs steam evenly.
Variations: Omit the meat entirely for a vegetarian shakshuka base. Add crumbled Syrian shanklish cheese over the top before serving.
Storage: Best eaten fresh; the sauce base (without eggs) keeps 2 days refrigerated.
Reheating: Reheat the sauce gently and poach fresh eggs rather than reheating cooked eggs.
FAQs:
Q: What is qawarma?
A: It’s lamb or beef cooked slowly and preserved in its own rendered fat, a traditional Syrian preservation method.
Q: Can I make this without qawarma?
A: Yes, diced lamb shoulder browned well makes a good substitute.
- Qawarma (or diced lamb shoulder as a substitute) — 200 g (7 oz)
- Onion, finely chopped — 1
- Green bell pepper, diced — 1
- Tomatoes, diced — 3
- Garlic, minced — 2 cloves
- Ground cumin — 1 tsp
- Aleppo pepper (or paprika) — 1/2 tsp
- Large eggs — 6
- Salt — to taste
- Chopped parsley — 2 tbsp
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