Beefed-up shakshuka

Name: Beefed-up shakshuka
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving
Ingredients: 1 onion; 2 red peppers; 3 tablespoon olive oil; 2 cloves garlic; 2 teaspoon ground cumin; 2 teaspoon ground paprika; 2 tablespoon parsley; 4 tablespoon cilantro; 1 teaspoon dried thyme; 12 oz ground beef; 28 oz chopped tomatoes; 4 eggs; 2 oz feta cheese

User Reviews

4.6

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4
Calories
483 kcal
Course
Brunch
Cuisine
Mediterranean

Beefed-up shakshuka

Sasha Velasquez

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A meaty twist on an already delicious brunch dish - the herby tomato-pepper sauce with eggs cooked in it is so, so good.

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Ingredients

Servings

1 onion large, or 2 small
2 red peppers
3 tablespoon olive oil
2 cloves garlic crushed, slightly more if small
2 teaspoon ground cumin
2 teaspoon ground paprika
2 tablespoon parsley chopped
4 tablespoon cilantro coriander, chopped, divided
1 teaspoon dried thyme or double volume of fresh (remove leaves from stem and chop)
12 oz ground beef beef mince, lean, eg 90% is best
28 oz chopped tomatoes 1 large can/carton (see note)
4 eggs
2 oz feta cheese

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Instructions

Peel and slice the onions in half or quarter rings, depending on size. Core the peppers and cut in slices.
Heat the oil in a large shallow pan or skillet and add the onions. Cook for 2-3minutes until they start to soften. Add the peppers and cook, stirring now and then, for another 5minutes.
Add the garlic, cumin, paprika, parsley, 2tbsp cilantro and thyme and stir. Cook for another couple minutes until starting to brown slightly.
Add the ground beef and brown the meat, then add the tomatoes. Cook for around 15-20minutes to allow the flavors to mingle. Season with a little salt and pepper to taste. Up to this point can be made in advance and chilled or frozen.
When ready to serve, re-heat the sauce if needed then gently push four indentations in the sauce with the back of a serving spoon and crack an egg into each one. Chop up the feta into small chunks and sprinkle over the top. Cover the pan with a lid and allow the eggs to cook in the sauce for around 5 minutes, basting the whites with the sauce part-way if needed. Ideally you want the whites just cooked and the yolks still a little soft so they will mingle with the sauce when you serve up.
When the eggs are ready, sprinkle the remaining cilantro over the top and serve with bread on the side to mop up the sauces.

Notes

Note: use good quality chopped tomatoes (ideally finely chopped) that will break down as you cook, or else I'd suggest tomato passata is better than coarsely-chopped tomatoes that stay in large chunks.

Nutrition Information

Show Details

Calories 483kcal (24%) Carbohydrates 16g (5%) Protein 25g (50%) Fat 35g (54%) Saturated Fat 11g (55%) Cholesterol 236mg (79%) Sodium 569mg (24%) Potassium 883mg (25%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 3160IU (63%) Vitamin C 99.5mg (111%) Calcium 204mg (20%) Iron 6.1mg (34%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 483 kcal

% Daily Value*

Calories	483kcal	24%
Carbohydrates	16g	5%
Protein	25g	50%
Fat	35g	54%
Saturated Fat	11g	55%
Cholesterol	236mg	79%
Sodium	569mg	24%
Potassium	883mg	19%
Fiber	4g	16%
Sugar	9g	18%
Vitamin A	3160IU	63%
Vitamin C	99.5mg	111%
Calcium	204mg	20%
Iron	6.1mg	34%