Shakshuka

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Total Time: 45 Minutes

Serves: 4

Shakshuka is a dish of eggs simmered in a spiced tomato sauce, a pulled-from-the-pantry classic that you can make anytime. This version is made even more satisfying with the addition of sauteed ground beef. Brown the beef, then simmer with onion and pepper in a sauce of tomatoes, cumin and hot paprika. Crack the eggs into the hot mixture and cook until softly set. Serve with slices of warm bread or naan for dipping. Enjoy this comforting and satisfying dish, perfect for a cozy family meal.

Ingredients

Swap Protein

Thomas Farms Ground Lamb

1 Thomas Farms Ground Beef, Lamb, Veal, or Meatloaf Mix
1 large onion, cut in half and thinly sliced (about 1 cup)
1 large red bell pepper, cut until thin strips (about 1 cup)
1 teaspoon ground cumin
1 teaspoon hot paprika (regular or smoked will work, too)
1 can (28 ounces) crushed tomatoes
½ cup crumbled feta cheese
4 large eggs
¼ cup chopped fresh cilantro or parsley

Instructions

Season the meat with salt and pepper. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off all but 1 tablespoon
Add the onion, bell pepper, cumin and paprika to the skillet and cook for 10 minutes or until tender, stirring occasionally.
Stir in the tomatoes and heat to a boil. Reduce the heat to medium and cook for 10 minutes. Stir in the cheese. Season to taste with salt and pepper. With the back of a spoon, make 4 indentations in the beef mixture. Crack 1 egg into each
Cover and cook for 8 minutes or until the eggs are softly set. Sprinkle with the cilantro just before serving. Serve with crusty bread or naan.

Ingredients

Swap Protein

Thomas Farms Ground Beef

1 Thomas Farms Ground Beef, Lamb, Veal, or Meatloaf Mix
1 large onion, cut in half and thinly sliced (about 1 cup)
1 large red bell pepper, cut until thin strips (about 1 cup)
1 teaspoon ground cumin
1 teaspoon hot paprika (regular or smoked will work, too)
1 can (28 ounces) crushed tomatoes
½ cup crumbled feta cheese
4 large eggs
¼ cup chopped fresh cilantro or parsley

Instructions

Season the meat with salt and pepper. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off all but 1 tablespoon
Add the onion, bell pepper, cumin and paprika to the skillet and cook for 10 minutes or until tender, stirring occasionally.
Stir in the tomatoes and heat to a boil. Reduce the heat to medium and cook for 10 minutes. Stir in the cheese. Season to taste with salt and pepper. With the back of a spoon, make 4 indentations in the beef mixture. Crack 1 egg into each
Cover and cook for 8 minutes or until the eggs are softly set. Sprinkle with the cilantro just before serving. Serve with crusty bread or naan.