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Ground Beef Shakshuka
Recipe

18 INGREDIENTS • 10 STEPS • 1HR 10MINS

Ground Beef Shakshuka

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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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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.
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
Chili Pepper
4
Chili Peppers, finely chopped
Paprika
1 Tbsp
Ground Cumin
1 tsp
Ground Cumin
Cayenne Pepper
1 tsp
Cayenne Pepper
Tomato Paste
2 tsp
Tomato Paste
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 Black Pepper
to taste
Coarse Black Pepper
Corn
2 ears
Corn, cooked
Tahini
to taste
Nutrition Per Serving
VIEW ALL
Calories
132
Fat
7.9 g
Protein
13.3 g
Carbs
1.4 g
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Ground Beef Shakshuka
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
Cooking InstructionsHide images
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 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 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
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Dairy-Free
Gluten-Free
Brunch
Lunch
Healthy
Shellfish-Free
Middle Eastern
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