Type to search

Beef Shakshuka

· Prep: 10 min · Cook: 25 min · Serves 3
#middle-eastern #eggs #beef #one-pan

Ingredients

  • 1 tablespoon olive oil
  • 1/2 lb (200-250g) ground beef
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced or crushed tomatoes
  • 4-5 eggs
  • Fresh parsley or cilantro (garnish)
  • Crusty bread or pita, to serve

Spices

  • 1 teaspoon ground cumin
  • 1 teaspoon paprika (smoked or regular)
  • 1/2 teaspoon ground coriander
  • 1/4 - 1/2 teaspoon chili flakes (optional, for heat)
  • Salt and black pepper, to taste

Method

  1. Brown Beef and Bloom Spices: Heat olive oil in a wide skillet over medium heat. Add ground beef, break up and cook until browned, about 5 minutes. Add onion and bell pepper; cook until softened, another 5 minutes. Add garlic, cumin, paprika, coriander, chili flakes, salt, and pepper. Stir constantly for 1-2 minutes until the spices become fragrant — this is what makes the dish.

  2. Simmer the Sauce: Pour in canned tomatoes with juices. Lower heat and simmer gently, stirring occasionally, about 10-15 minutes until thickened.

  3. Cook the Eggs: Make small wells in the sauce. Crack eggs carefully into the wells. Cover the skillet and cook on low heat until whites are set and yolks are still slightly runny, about 5-7 minutes.

  4. Serve: Garnish with parsley or cilantro. Serve immediately straight from the skillet with crusty bread or pita for dipping.

Notes

  • The spice bloom matters. Adding cumin, paprika, and coriander directly to the hot fat with the aromatics (not later with the liquid) intensifies the flavor dramatically.
  • Traditional shakshuka is meatless — the beef makes this more of a full meal. Skip it for a lighter vegetarian version.