Beefed-up shakshuka

May 3, 2015 by Caroline's Cooking

This shakshuka has added ground beef, complimenting the herb and spice flavors, tomatoey sauce and eggs, to create a thoroughly satisfying, delicious dish.

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shakshuka with meat in dish with sliced loaf of bread to side

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What is shakshuka?

Shakshuka (or shakshouka) is a delicious dish that is a popular favorite in Israel, thought to originate from Tunisia. It has a sauce base of tomato, pepper and onions that is topped with an egg poached in the sauce. The seasoning varies, some versions are spiced with chili, others are herby.

In 'original' versions there's no cheese added. However it has become common to include feta or labneh (a common soft cheese in the Eastern Mediterranean area). The slightly salty cheese balances the tomatoey sauce well.

small plate with portion of shakshuka with meat below dish with rest

It is traditionally a breakfast dish, and is a popular feature on brunch menus in many places around the world these days.

Here I have strayed a little from the traditional to create a shakshuka with beef. The added ground beef/beef mince compliments the existing flavors for a wonderfully delicious and satisfying dish.

sliced peppers and onions in pan wth spices mixed through them

As well as the meat taking on the flavors of the sauce, it makes it more filling. This is definitely a dish that sustains you throughout the morning (or afternoon).

Shakshuka is something I love to get for brunch at a cafe near us, but I also love making this version at home. We've shared it with friends and family a few times as well and is always a hit. It's great served with bread to help mop up the delicious sauce.

ground beef, tomato, pepper and onion sauce base

Tips for making shakshuka

Don't rush the sauce. It needs a little time to both soften the vegetables (without burning) and get all the flavors to mingle.
You can make the sauce in advance and either store it in the refrigerator for a day or two, or freeze it. Then when you are ready to use it, heat it up and add the egg.
It's worth cooking up a big batch of sauce and dividing it up for later. That way you can make it nice and quickly when you need it and spend more time enjoying it.

The recipe below is for four people, but you can easily increase or decrease the amounts for the number of people you are cooking for.

If you have a larger number of people, it is easiest to cook it in a larger pan and divide it up. However you can also cook individual portions in a small skillet/frying pan. For four, I used my Le Creuset braiser (or casserole) while for individual portions, I'd use my 8in Lodge skillet (affiliate links).

This beefed-up shakshuka is a thoroughly delicious dish, slightly spiced with cumin and paprika, and with a lovely freshness from lots of herbs. It feels both healthy and filling at the same time, which it is, and is definitely something we are going to be enjoying again soon. I hope you'll give it a try too.

partial view of dish of beefed up shakshuka - shakshuka with meat - from overhead with bread in corner

Try these other favorite brunch recipes:

Eggs Royale (smoked salmon eggs Benedict)
Menemen (Turkish scrambled eggs)
Bacon lobster omelette
Plus get many more ideas in the breakfast and brunch recipes archives.

shakshuka with meat in dish with sliced bread above dish

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4.60 from 5 votes