I get asked a lot about where my Beef Shakshuka comes from, and I never have a good answer. The origins of this dish are debatable – some say North Africa, some say Middle Eastern. Regardless, it’s flavors are definitely NOT debatable. A traditional Shakshuka is typically vegetarian but I decided to make my own meaty version and pack in some lean protein to keep me fueled for the day. Coming in at 544 calories and 43g of protein per serving, this healthy, comfort food will win any brunch you bring it to.
I love Beef Shakshuka and enjoy it for any meal of the day. For breakfast, I prefer to top it with fresh avocado, crumbled feta, a squeeze of lemon, and toasted crusty bread. What could possibly be better!? Choose whichever garnishes suit you, bread or no bread, this won’t be the last time you make this one.
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If you’re looking for some other breakfast ideas, check these out.
Beef Shakshuka
Helpful Kitchen Tools
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- Custom Cutting Board Use code STATION for 10% off
Ingredients
- 1 yellow onion
- 2 red bell peppers
- 3 cloves garlic
- 1 lb 93/7 lean ground beef
- 28 oz crushed tomatoes
- 1 tbsp butter
- 8 eggs
- 1 bunch fresh cilantro
- 1 lemon
- 2 tbsp Harissa seasoning Alternative: 2tsp each cumin, paprika, garlic powder, pepper, coriander, and 1tsp crushed red pepper
- 1 avocado
- 1/2 cup feta cheese
Instructions
Mise En Place
- Thinly slice 1 yellow onion and 2 red bell peppers
- Mince 3 cloves garlic
Get Cooking!
- Preheat the oven to 350F
- In a large fry pain over medium heat, add 1 tbsp butter
- Toss in the sliced onion, red bell peppers, and minced garlic. Season with salt and pepper. Cook down until soft, about 5 minutes
- Add in 1 lb 93/7 lean ground beef. Season with salt and pepper and 2 tbsp Harissa seasoning. Cook through
- Add in 28 oz crushed tomatoes. Bring to a simmer. Adjust the seasoning with salt, pepper, and more Harissa if needed
- Crack 8 eggs and nest them in the sauce gently with a ladle or spoon. If your pan is not big enough, transfer the tomato/beef mixture to a baking dish
- Bake in the oven until the egg whites are set but the yolks are still runny, about 12-15 minutes
Garnish
- Chop 1 bunch fresh cilantro, crumble 1/2 cup feta cheese, and thinly slice 1 avocado
- Squeeze some fresh lemon juice on top and serve with toast
