Beefed-up shakshuka

shakshuka with meat in dish with sliced bread above dish

4.60 from 5 votes

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

Prep Time10

Cook Time30

Total Time40

Course: Brunch

Cuisine: Mediterranean

Servings:

Calories: 483kcal

Author: Caroline's Cooking

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Ingredients

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

US Customary - Metric

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