4.6 from 10 votes
Beefed-up shakshuka
A meaty twist on an already delicious brunch dish - the herby tomato-pepper sauce with eggs cooked in it is so, so good.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
Calories:
483 kcal
Course:
Brunch
Cuisine:
Mediterranean
Ingredients
- 1 onion large, or 2 small
- 2 red bell pepper
- 3 tablespoon olive oil
- 2 cloves garlic crushed, slightly more if small
- 2 teaspoon cumin ground
- 2 teaspoon paprika ground
- 2 tablespoon parsley chopped
- 4 tablespoon cilantro coriander, chopped, divided
- 1 teaspoon thyme or double volume of fresh (remove leaves from stem and chop, dried
- 12 oz ground beef beef mince, lean, eg 90% is best
- 28 oz tomato 1 large can/carton (see note, chopped
- 4 egg
- 2 oz feta cheese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 483
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.