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SideChef
Recipes
Beans & Legumes
Ground Beef Shakshuka

18 INGREDIENTS • 10 STEPS • 1HR 10MINS

Ground Beef Shakshuka

Recipe

4.5

2 ratings
The Israeli dish Shakshuka - an addictively spicy mix of tomatoes, chillies and garlic with fresh eggs cracked right into the sauce to poach. Served with flatbread, this makes for anytime eating and apparently is one of the best hangover cures around.
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The Israeli dish Shakshuka - an addictively spicy mix of tomatoes, chillies and garlic with fresh eggs cracked right into the sauce to poach. Served with flatbread, this makes for anytime eating and apparently is one of the best hangover cures around.
author_avatar
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/

1HR 10MINS

Total Time

$4.77

Cost Per Serving

Ingredients

Servings
4
us / metric
Ground Beef
7 oz
Ground Beef
Tomato
6
Tomatoes, diced, ripe
Garlic
3 cloves
Garlic, crushed
Yellow Onion
2
Yellow Onions, diced
Chili Pepper
4
Chili Peppers, finely chopped
Paprika
1 Tbsp
Paprika
Ground Cumin
1 tsp
Ground Cumin
Cayenne Pepper
1 tsp
Cayenne Pepper
Tomato Paste
2 tsp
Tomato Paste
Egg
4

Sponsored

Eggland's Best Classic Eggs
Red Kidney Beans
1 can
(15 oz)
Red Kidney Beans
Extra-Virgin Olive Oil
as needed
Extra-Virgin Olive Oil
Red Wine
to taste
Red Wine
Coarse Salt
to taste
Coarse Salt
Coarse Black Pepper
to taste
Coarse Black Pepper
Italian Flat-Leaf Parsley
to taste
Italian Flat-Leaf Parsley
Corn
2 ears
Corn, cooked
Tahini
to taste
Tahini

Nutrition Per Serving

VIEW ALL
Calories
132
Fat
7.9 g
Protein
13.3 g
Carbs
1.4 g
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author_avatar
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/

Cooking Instructions

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step 1
Remove the corn kernels from the Corn (2 ears). Set aside.
step 2
Preheat an oven to 375 degrees F (190 degrees C).
step 3
In a deep cast-iron skillet, sauté the Yellow Onions (2) in Extra-Virgin Olive Oil (as needed) until translucent and soft. Add in the Ground Beef (7 oz) and allow to brown evenly.
step 4
Season with Ground Cumin (1 tsp), Paprika (1 Tbsp), Cayenne Pepper (1 tsp), Coarse Salt (to taste), and Coarse Black Pepper (to taste).
step 5
Add in Chili Peppers (4), Red Kidney Beans (1 can), and fresh corn kernels.
step 5 Add in Chili Peppers (4), Red Kidney Beans (1 can), and fresh corn kernels.
step 6
Then add a generous glug of Red Wine (to taste) and Tomato Paste (2 tsp). Stir to combine everything in the skillet.
step 7
Bake the skillet in the preheated oven for 40 minutes to an hour. The beef should have broken down and the sauce reduced.
step 8
Remove the skillet from the oven and place it back on the stove.
step 9
Stir in crushed Garlic (3 cloves) using even spaces, crack in the whole Eggland's Best Classic Eggs (4). When bubbles appear in the egg whites, carefully stir the Tomatoes (6) through the whites to create streaks.
step 9 Stir in crushed Garlic (3 cloves) using even spaces, crack in the whole Eggland's Best Classic Eggs (4). When bubbles appear in the egg whites, carefully stir the Tomatoes (6) through the whites to create streaks.
step 10
Continue simmering the eggs in the sauce over a medium heat until done to your preference. Serve with chopped fresh Italian Flat-Leaf Parsley (to taste) and Tahini (to taste). Enjoy!
step 10 Continue simmering the eggs in the sauce over a medium heat until done to your preference. Serve with chopped fresh Italian Flat-Leaf Parsley (to taste) and Tahini (to taste). Enjoy!

Tags

Beans & Legumes
Breakfast
Dairy-Free
Gluten-Free
Brunch
Beef
Comfort Food
Lunch
Shellfish-Free
Dinner
Vegetables
Middle Eastern
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