Beef Shakshuka
Level
easy
Cooking
25 min
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 | 1 1⁄2 |
Garlic peeled and chopped | 4 cloves |
Olive Oil | 3⁄8 cup |
Sweet Paprika | 1 tbsp |
Ground Cumin | 1⁄2 tbsp |
Parsley Leaves garnish | |
Red Pepper Flakes optional | |
Sugar | 1 tbsp |
Salt to taste | 1⁄2 tbsp |
Pepper to taste | 1⁄2 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