Shakshuka (noun): A recipe that might be difficult to pronounce, but it is easy to fall in love with.
Okay, while that not actually be the definition, it does have a touch of truth!
Shakshuka is a cherished Middle Eastern and Isrealean recipe, and perhaps unique to the American brunch table. (But that does not mean it cannot be your next favorite brunch menu item!)
Many versions exist, but all shakshuka recipes have a couple of core ingredients in common likely already stocked in the pantry: Tomatoes and eggs. Onion, garlic, and a variety of spices tend to be added to really boost the flavor.
Our shakshuka recipe contains all those cherished ingredients, as well as lamb or beef to amplify protein content. And not to mention, a mega punch of deliciousness!
Ready to really impress your tastebuds and guests for your next hosted brunch? (Even if for a party of one!)
Find out how to prepare shakshuka with meat and 5 bonus modifications below!
Shakshuka with Meat Recipe
Yield: 5 servings
Nutrition per serving: 270 calories, 14 g fat, 27 g protein, 12 g total carb, 4 g fiber
Prep time: 5 minutes
Cook time: 45 minutes
Total time: 50 minutes
Ingredients:
• 1 Tbsp olive oil
• 1 lb lean ground beef or lamb
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 28-ounce can diced tomatoes, no salt added
• 2 tsp cumin seed
• 1 tsp smoked paprika
• Salt and pepper to taste
• 5 large eggs
• Optional garnishes: feta cheese and chopped parsley
Instructions:
1. Heat olive oil in a large pan or cast-iron skillet over medium heat. Add ground meat or lamb, crumble, and cook through until there is no longer pink and the meat lightly browned.
2. Add the onion and sauté for about 5 minutes, or until translucent and fragrant. Add the garlic and bell pepper and sauté for an additional 2 to 3 minutes.
3. Add the canned tomatoes, cayenne, cumin, and paprika and bring to a simmer. Continue to simmer for about 20 minutes, allowing the flavors to marry together and sauce to thicken. Season with salt and pepper to taste.
4. Once the tomato sauce has thickened, make 5 indentions with a spoon. Gently crack the egg open and sit it into the indention. Carefully spoon the sauce around the egg white, leaving the yolk exposed.
5. Lower the temperature, cover the pan, and simmer for about 5 minutes to 7 minutes. The white should be almost cooked through, as the heat will continue cooking once taken off the heat. The yolk should be runny, but feel free to cook to desired yolk consistency.
6. Carefully spoon an egg with some sauce onto a plate. Garnish with feta and fresh parsley as desired and serve with warm naan, pita bread, or some sort of crusty bread.
5 Bonus Shakshuka Recipes
Shakshuka tastes great with beef or lamb, but the possibilities with this unique recipe are endless. Here are 5 more of our favorite shakshuka combinations!
1. Sausage & Hashbrown Shakshuka
Those breakfast favorites are intertwined into one delicate, yet hearty dish.
• Crumbled sausage
• Hashbrowns or diced potatoes
• Fennel seeds
• Shredded cheddar cheese
• Garnish: red pepper flakes
2. Mexican Shakshuka
Get your fiesta started with a Mexican-inspired shakshuka!
• Ground beef, turkey, or chicken
• Cayenne pepper
• Cumin
• Chili powder
• Garnishes: a dollop of sour cream or Greek yogurt, hot sauce, avocado
3. Veggie Shakshuka
Eating those veggies has never tasted so great, especially for breakfast!
• Baby spinach
• Bell pepper
• Button mushrooms
• Zucchini
• Garnish: freshly chopped basil
4. Shrimp Scampi Shakshuka
Transform the dinner favorite of garlic shrimp scampi into a beloved brunch menu item.
• Minced garlic
• Sliced shallot
• Crushed red pepper flakes
• Garnishes: freshly chopped parsley and grated parmesan cheese
5. Spinach & Artichoke Shakshuka
Spinach and artichoke make a fantastic dip duo, as well as a unique twist for shakshuka.
• Sautéed spinach
• Artichoke hearts
• Romano, parmesan, and/or mozzarella cheese
• Garnishes: chopped basil
Shakshuka is one versatile dish, so feel free to whip up your own creations!
