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four set eggs nestled in thick red tomato sauce with cooked ground beef and diced red bell pepper in a home skillet, with plain pita alongside
Melissa Hart

Beef Shakshuka

Make little wells for the eggs rather than dropping them onto a deep mound of beef. The sauce should bubble gently around each white. Hard boiling makes the eggs tough before their centers set. This is a full dinner with warm pita for the tomato sauce, and it uses the same skillet from the first onion to the last egg. Skip the extra garnish if the table is already waiting.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 12 oz 90% lean ground beef
  • 1 small onion finely diced
  • 1 red bell pepper finely diced
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1 can crushed tomatoes 28 oz
  • 1/2 tsp kosher salt
  • 1/4 tsp crushed red pepper
  • 4 large eggs
  • 4 pita breads

Method
 

  1. Heat the oil in a large lidded skillet over medium-high heat. Cook the beef, onion and pepper for 7 to 8 minutes, breaking up the meat and cooking it to 160°F.
  2. Stir in garlic, cumin and paprika for 30 seconds. Add the tomatoes, salt and red pepper; simmer uncovered for 4 minutes until the sauce thickens slightly.
  3. Reduce to medium-low heat and make four wells in the sauce. Crack an egg into each well, cover and cook for 6 to 8 minutes until the whites and yolks are set.
  4. Warm the pita breads in a dry skillet or microwave while the eggs cook.
  5. Divide the eggs and beef sauce among four shallow bowls and serve with the warm pita.