Beef Shakshuka with Feta & Naan

Shakshuka is a Mediterranean dish consisting of eggs poached in a herby tomato sauce. I originally discovered a “beefed up” version of this dish through a meal delivery service, but my husband and I loved it so much, I kept tweaking it until we created this dish that has become a staple in our household. It’s comforting, filling, but the herbs and spices make it feel fresh. We tend to make this more often in the colder months, but it’s a great meal to serve year round for dinner, lunch or even breakfast!

If you’ve never tried Shakshuka, I highly recommend you try this – it’s so delicious, and I’m sure it will be a favorite in your household too!

What You’ll Need

This flavorful dish requires surprisingly few ingredients, you’ll just need ground beef, red bell peppers, an onion, baharat seasoning (store bought, or your own blend, my blend is in the recipe notes below), a can of crushed tomatoes, garlic, olive oil, salt & pepper. To finish and serve the dish, you’ll need naan bread, cilantro and feta cheese.

Getting Started

Heat olive oil in a pot over medium-high heat, then add ground beef and cook until browned and almost cooked through, about 7-10 minutes. Then, add the peppers and onion and cook until beginning to soften, about 2-3 minutes.

Once the peppers and onion begin to soften, add the baharat seasoning blend, garlic and salt & pepper (to taste) and stir until combined and fragrant, about 1-2 minutes.

Add the crushed tomatoes and cook until simmering, about 4-5 minutes.

Using the back of a large spoon, create small pockets for the eggs.

Crack the eggs in the pockets, then cover and continue simmering until the eggs are cooked through and poached, about 5-10 minutes more.

Serve

Carefully divide the meat mixture and eggs between four bowls, taking care to keep the eggs intact. Top with fresh cilantro and feta cheese, and serve with naan.

Beef Shakshuka with Feta & Naan

Servings: 4
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients

1 pound lean ground beef
2 tablespoons extra virgin olive oil
2 red bell peppers, diced
1 medium onion, diced
2 tablespoons baharat seasoning blend (store bought or homemade, my blend is available in the recipe notes)
4 cloves garlic, minced
1 (28oz) can crushed tomatoes
4 eggs
salt & pepper to taste
feta cheese crumbles
fresh cilantro

Instructions

Heat olive oil in a pot over medium-high heat, then add ground beef and cook until browned and almost cooked through, about 7-10 minutes.
Add the peppers and onion and cook until beginning to soften, about 2-3 minutes.
Once the peppers and onion begin to soften, add the baharat seasoning blend, garlic and salt & pepper (to taste) and stir until combined and fragrant, about 1-2 minutes.
Add the crushed tomatoes and cook until simmering, about 4-5 minutes.
Using the back of a large spoon, create small pockets for the eggs.
Crack the eggs in the pockets, then cover and continue simmering until the eggs are cooked through and poached, about 5-10 minutes more.
Carefully divide the meat mixture and eggs between four bowls, taking care to keep the eggs intact. Top with fresh cilantro and feta cheese, and serve with naan.

Notes

Baharat Seasoning Blend
*This blend makes about a cup of seasoning, which is more than you need for this recipe, but I like to make this in larger batches so I have this blend on hand to use for this recipe. Store the extra in an airtight container (I repurpose an empty spice jar).