This shakshuka has added ground beef, complimenting the herb and spice flavors, tomatoey sauce and eggs, to create a thoroughly satisfying, delicious dish.
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While the kids may generally opt for sweeter dishes like pancakes or French toast for weekend breakfasts, I am a big fan of savory options, too. Some favorites include eggs Benedict, Turkish eggs and shakshuka is high on the list, too.
What is shakshuka?
Shakshuka (or shakshouka) is a delicious dish that is a popular favorite in Israel, thought to originate from Tunisia. It has a sauce base of tomato, pepper and onions that is topped with an egg poached in the sauce. The seasoning varies, some versions are spiced with chili, others are herby.
In 'original' versions there's no cheese added. However it has become common to include feta or labneh (a common soft cheese in the Eastern Mediterranean area). The slightly salty cheese balances the tomatoey sauce well.
It is traditionally a breakfast dish, and is a popular feature on brunch menus in many places around the world these days.
Here I have strayed a little from the traditional to create a shakshuka with beef. The added ground beef/beef mince compliments the existing flavors for a wonderfully delicious and satisfying dish.
As well as the meat taking on the flavors of the sauce, it makes it more filling. This is definitely a dish that sustains you throughout the morning (or afternoon, or later if you opt for breakfast for dinner!).
Shakshuka is something I love to get for brunch at a cafe near us, but I also love making this version at home. We've shared it with friends and family a few times as well and is always a hit. It's great served with bread to help mop up the delicious sauce.
Tips for making shakshuka
- Don't rush the sauce. It needs a little time to both soften the vegetables (without burning) and get all the flavors to mingle.
- You can make the sauce in advance and either store it in the refrigerator for a day or two, or freeze it. Then when you are ready to use it, heat it up and add the egg.
- Make indents in the sauce so the eggs don't run everywhere. The sauce should largely cook the eggs, though covering with a lid will help things on, if needed, and you can also add some sauce over the egg, too.
Top tip: cook extra sauce
If you have enough extra ingredients, it's worth cooking up a big batch of sauce and dividing it up for later. It keeps well and you can freeze it, too. That way you can make this dish nice and quickly when you need it and spend more time enjoying it!
The recipe below is for four people, but you can easily increase or decrease the amounts for the number of people you are cooking for.
If you have a larger number of people, it is easiest to cook it in a larger pan and divide it up. However you can also cook individual portions in a small skillet/frying pan. For four, I used my Le Creuset braiser (or casserole) while for individual portions, I'd use my 8in Lodge skillet (affiliate links).
This beefed-up shakshuka is a thoroughly delicious dish, slightly spiced with cumin and paprika, and with a lovely freshness from lots of herbs. It feels both healthy and filling at the same time, which it is, and is definitely something we are going to be enjoying again soon. I hope you'll give it a try too.
Try these other favorite brunch recipes:
- Eggs Royale (smoked salmon eggs Benedict)
- Menemen (Turkish scrambled eggs)
- Bacon lobster omelette
- Plus get many more ideas in the breakfast and brunch recipes archives.
Beefed-up shakshuka
Ingredients
- 1 onion large, or 2 small
- 2 red peppers
- 3 tablespoon olive oil
- 2 cloves garlic crushed, slightly more if small
- 2 teaspoon ground cumin
- 2 teaspoon ground paprika
- 2 tablespoon parsley chopped
- 4 tablespoon cilantro coriander, chopped, divided
- 1 teaspoon dried thyme or double volume of fresh (remove leaves from stem and chop)
- 12 oz ground beef beef mince, lean, eg 90% is best
- 28 oz chopped tomatoes 1 large can/carton (see note)
- 4 eggs
- 2 oz feta cheese
Instructions
- Peel and slice the onions in half or quarter rings, depending on size. Core the peppers and cut in slices.
- Heat the oil in a large shallow pan or skillet and add the onions. Cook for 2-3minutes until they start to soften. Add the peppers and cook, stirring now and then, for another 5minutes.
- Add the garlic, cumin, paprika, parsley, 2tbsp cilantro and thyme and stir. Cook for another couple minutes until starting to brown slightly.
- Add the ground beef and brown the meat, then add the tomatoes. Cook for around 15-20minutes to allow the flavors to mingle. Season with a little salt and pepper to taste. Up to this point can be made in advance and chilled or frozen.
- When ready to serve, re-heat the sauce if needed then gently push four indentations in the sauce with the back of a serving spoon and crack an egg into each one. Chop up the feta into small chunks and sprinkle over the top. Cover the pan with a lid and allow the eggs to cook in the sauce for around 5 minutes, basting the whites with the sauce part-way if needed. Ideally you want the whites just cooked and the yolks still a little soft so they will mingle with the sauce when you serve up.
- When the eggs are ready, sprinkle the remaining cilantro over the top and serve with bread on the side to mop up the sauces.
Notes
Nutrition
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Ruthe says
Can you bake this in the oven to cook the eggs
Caroline's Cooking says
Yes you could, although I think you are better to prepare the base sauce on the stovetop and so I'm not sure it would seem worth it to just bake for the egg part which will only need a few minutes.
D Lewis says
We love this dish, a more substantial version of an old favourite
Caroline's Cooking says
Glad to hear you enjoyed!
Wouter says
I am so happy I found out about Shakshuka, it's easy, super delicious, and quite healthy too!
Caroline's Cooking says
Agree, it's a wonderful dish!
Kimber says
Great recipe. Made as written with additional smoked paprika and ancho chili powder to spice up even more. Thumbs up from hubby! Wish there were more leftovers!
Caroline's Cooking says
So glad to hear you enjoyed, and yes it's definitely one of those things you can adapt the seasoning to taste.
Wes says
You’ll definitely want to add some salt to this
Caroline's Cooking says
Appreciate the view - I've added in to season to taste as it's definitely something that depends on your taste.
Karen says
I actually made this dish and followed the directions. It was just okay. I thought the thyme was a little overpowering.
Caroline's Cooking says
We haven't found this to be the case any time I've made it, but people can have sensitivities to different flavors and as I think I mention, this is the kind of recipe you can easily adjust the herbs and other seasonings to taste.
frugal hausfrau says
Wouldn't this be perfect for a lazy weekend breakfast! Thanks for sharing with us at Throwback Thursday!
Mollie
Caroline's Cooking says
Thanks Mollie, it absolutely would!
Zena says
Isn't 2 teasooons of cumin too much cumin ? Was this a mistake ? I would really love to make this but I'm inquiring about the cumin .
Caroline's Cooking says
Hi Zena, I had a check over my notes, and it is indeed 2tsp of cumin - there is a fairly large amount of sauce here plus the tomatoes kind of absorb it. If you're not comfortable with that much then feel free to reduce and try it, then you can always go back up next time. Either way I hope you enjoy it!
Wendy Klik says
I have never heard of Shakshuka but this certainly sounds amazing and is going on my to make list.
Caroline's Cooking says
It's definitely a favorite here, so much flavor, comforting and just all round delicious. Hope you enjoy it too!
Jeff says
I would LOVE thar for breakfast!
Caroline's Cooking says
Thanks, Jeff, it's definitely a really tasty dish, hope you manage to try it.
khadija says
Wow!! I actually love to switch things up when making shakshuka and I must try this beef version, the recipe looks so delicious #mouthwatering 🙂
Caroline's Cooking says
Thanks, it's a lovely tasty variation - hope you enjoy!
Mila says
OH, I do like shakshuka so much! 🙂 but usually make it without beef, it sounds more nourishing and good for husbands (or/and fathers, sons..) 🙂
Caroline's Cooking says
Thanks, Mila, it probably does help it have broader appeal!
Miz Helen says
Your Beefed Up Shakshuka looks fabulous! Hope you have a very special Mothers Day weekend and thanks so much for sharing with Full Plate Thursday this week.
Miz Helen
Caroline's Cooking says
Thanks, Miz Helen, I think I am going to have to make it again soon, it was so delicious! Hope you have a great Mothers Day weekend as well.
Justine says
This dish and these photos are so drool-worthy!! I've just recently learned about shashuka, and your version sounds so tasty. I must try!
Caroline's Cooking says
Thanks, Justine, it is such a great dish. I need to make it again soon!
Caroline @ Shrinking Single says
What a clever idea to mix up one of my favourite breakfasts (and lunch and dinner.) I need to get more red meat in my diet and sneaking it in to other dishes could be the way to go!
Caroline's Cooking says
Thanks, Caroline, yes it is a good way to get a bit more red meat if you don't manage much, but could do with some, otherwise. And really tasty as well!
tentimestea says
This definitely makes for a heartier meal! I'd love this, with or without the addition of the ground beef 🙂
Caroline's Cooking says
It is incredibly tasty, and agree with or without the beef it's very tasty, the beef does as you say make it that bit heartier.