Bison Shakshuka

This savory Middle Eastern dish is packed full of flavor. Fresh eggs are poached in a rich tomato-based sauce with chunks of bison, onion, and peppers. With origins in the Northern Africa region, shakshuka is the perfect one-skillet dish.

Coming together in about 30 minutes, this shakshuka has an American cowboy twist: savory bites of bison and chipotle peppers in adobo sauce make this dish right at home on the range. It can be served for any meal–no matter when you eat it, shakshuka is best served with naan or similar flatbreads for dipping into the delicious sauce.

Bison Shakshuka

Course Main Course
Cuisine Middle Eastern
Keyword Bison Stew Meat
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings


  • 12 oz Great Range Premium Bison Stew Meat
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1/8 teaspoon nutmeg
  • 2 cups sweet onion - chopped
  • 2 fresno chili peppers - chopped
  • 1 jalapeño - chopped
  • 4 cloves garlic - minced
  • 28 oz diced tomatoes
  • 10 oz tomato sauce
  • 1/4 cup chipotle peppers in adobo sauce - peppers chopped
  • 8 oz goat cheese feta
  • 3-4 tablespoons cilantro, to taste + more for topping
  • 4-5 eggs
  • 2-3 tablespoons honey, to taste - for topping
  • salt & pepper, to taste
  • naan - for serving


  1. Preheat the oven to 350°F. In a large cast iron skillet over medium-high heat, add the bison meat chunks into the dry skillet. Season with salt and pepper. Then stir in the cumin, smoked paprika, and nutmeg. Stir into the meat.

  2. Next stir in the onion, Fresno and jalapeno peppers, and garlic. Sauté until the onions are just starting to become tender and the bison meat is mostly cooked with streaks of pink – about 5-8 minutes.

  3. Stir in the chipotle peppers in adobo sauce, diced tomatoes, and tomato sauce. Bring to a low simmer for about 10 minutes or until the liquids have started to evaporate off.

  4. Add in the feta and. Half of the cilantro. Make 4-5 divots into the surface of the shakshuka and then crack a fresh egg into each divot.

  5. Transfer the skillet to the ovenand bake until the eggs are set: 3-4 minutes for runny or over medium eggs; 5-8minutes for harder-set eggs.

  6. Allow the skillet to cool for 10-15 minutes prior to serving. Use this time to toast the naan. Garnish the shakshuka with a drizzle of honey, freshly cracked pepper, and more cilantro, to taste. Enjoy!

Recipe Notes

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