Beef Shakshuka
Search
Shopping cart
Cart
Recipe cover image

Beef Shakshuka

Gathering more reviews
·
Rate this recipe
Recipe info icon

Level

easy

Recipe info icon

Cooking

25 min

Recipe info icon

Preparation

10 min

Ingredients

Servings

6
Minced Beef
500 g
Eggs
large sized
5
Tomato Paste
1 cup
Capsicum
chopped
3
Yellow Onion
large sized
12
Garlic
peeled and chopped
4 cloves
Olive Oil
38 cup
Sweet Paprika
1 tbsp
Ground Cumin
12 tbsp
Parsley Leaves
garnish
Red Pepper Flakes
optional
Sugar
1 tbsp
Salt
to taste
12 tbsp
Pepper
to taste
12 tbsp

How to cook

Prepare the tomato mixture

  • Heat olive oil in a large skillet.
  • Add the onions, green peppers, garlic, spices, salt and pepper.
  • Stir fry for 10 minutes until the vegetables have softened.
  • Add the tomatoes, tomato paste, and sugar.
  • Mix well and add the minced beef.
  • Stir and cook for 5 minutes - if the mixture looks too dry, add some water to the mixture and mix well.
  • Once the beef is cooked, let the mixture simmer for 10-12 minutes until the sauce begins to reduce.
  • Do a taste test and adjust the seasoning to your liking.

Start cooking

  • Using a wooden spoon, make 5 indentations or “wells,” into the tomato mixture - make sure the indentations are evenly spaced out.
  • Gently crack an egg into each indention.
  • Reduce the heat, cover the skillet with the lid, and cook on low until the egg whites are set.
  • Uncover the skillet and garnish with parsley.
  • Add more black pepper or crushed red pepper to taste, then serve hot.
Tried this recipe? Rate it!
Shop ingredients