Middle Eastern Shakshuka with Beef is a delicious and hearty dish, perfect for breakfast. The combination of beef, tomatoes, and spices creates a unique flavor, while the eggs poached in the sauce add a tender touch. This recipe is simple to make but impresses with its vibrant colors and aromas reminiscent of sunny places.
Ground beef in shakshuka behaves differently than in pasta sauce. It needs direct contact with the pan’s surface; otherwise, it will boil instead of fry, resulting in a gray, textureless mass if you add tomatoes too soon.
The tomato base isn’t about speed. Initially watery and loud with a sharp acidic smell, it darkens and thickens after a few minutes on the heat—this is when the flavor develops.
The eggs aren’t “boiled” here. They’re cooked gently from the steam and residual heat. If the heat is too high, the whites will ripple, and the yolks will form a skin. If too low, they’ll just sit in the sauce.
Middle Eastern Shakshuka with Beef
Ingredients
- 500 g Ground beef Choose fresh ground beef for the best flavor.
- 4 pcs Tomatoes You can use fresh or canned tomatoes.
- 1 pcs Onion Finely chopped.
- 2 cloves Garlic Minced.
- 4 pcs Eggs For poaching in the shakshuka.
- 2 tbsp Olive oil For frying.
- to taste Salt and pepper Add to taste.
- 1 each tsp Spices (paprika, cumin) Optional, for extra flavor.
Method
- Heat a skillet over medium-high heat for 2–3 minutes. Add olive oil and let it spread for 30–40 seconds. Place the ground beef in an even layer. Important: do not stir right away. Let it sear and brown on the bottom, or it will release its juices and start boiling.
- After 2 minutes, the beef will start to brown underneath. Break it apart with a spatula into uneven chunks and cook for another 3–4 minutes until the raw smell is gone. The mixture will dry out, and brown bits will form on the bottom—these hold the flavor.
- Reduce the heat to medium and add the finely chopped onion. Stir and cook for 5–7 minutes. Initially, the onion will release its juice, making the beef moist and noisy again. As the liquid evaporates, the sound will become duller, and the onion soft and sweet. If it darkens too soon, the heat is too high.
- Add the spices, stir quickly, and almost immediately add the tomatoes. The sauce will be liquid, bright red, and sharply acidic. Cook uncovered for 8–12 minutes, stirring occasionally until it thickens. It should move slowly, leave a trail from a spoon, and not set immediately.
- Create wells in the sauce with a spoon and gently crack the eggs into them. Reduce the heat to low, cover with a lid, and cook for 4–6 minutes. The whites will set unevenly in waves, while the yolks remain soft. For firmer yolks, cook for an additional 1–2 minutes, but ensure the bottom doesn’t dry out.
- Remove the skillet from the heat and let the dish rest for 2 minutes uncovered. The sauce will stabilize, the eggs will finish cooking from the residual heat, and the surface will become calmer—this is the perfect time to serve.
Notes
- The skillet should be wide to prevent the sauce from becoming too deep, which would cause the eggs to "sink".
- High heat is needed only when cooking the beef, then reduce it.
- If tomatoes are too acidic, a pinch of sugar can balance it out, but it won’t replace quality.
- Avoid constant stirring of the beef; let it sear on the bottom.
- The sauce is ready when a spoon leaves a trail that doesn’t fill in immediately.
- Break eggs into a cup before adding them to the skillet.
- Cover with a lid only at the end, and not for long.
- If the sauce is too dry, a few tablespoons of hot water can help.
- Season each layer instead of all at once.
Private Notes
Tried this recipe?
Let us know how it was!I make this shakshuka when I want a dish with character, but without unnecessary fuss. Here, it’s important to be attentive to the skillet rather than rushed. The ground meat adds substance to the dish, but it can easily take over if not balanced with spices and the acidity of the tomatoes. It’s best to add the eggs when the sauce is already stable and not “runny.” If the sauce is too watery, the egg will spread out and get lost. If it’s too thick, the egg sits on top and holds its shape. This simple logic is what ultimately determines the outcome.
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