Shakshuka is a popular Middle Eastern dish that has been gaining popularity in recent years. This dish is typically made with eggs poached in a spiced tomato sauce and served with crusty bread for dipping. However, today we are presenting a twist on this classic dish which is the shakshuka with ground beef.
To make this delicious dish, you will need a few key ingredients. You will need extra virgin olive oil, diced onion, orange bell pepper, minced garlic, red chili pepper flakes, ground beef, black pepper, dried oregano or Italian seasoning, salt, crushed tomatoes, sun-dried tomato pesto, water, eggs, Kalamata olives, and fresh cilantro and parsley. These ingredients come together to create a flavorful and hearty dish that is perfect for any meal of the day.
What Is Shakshuka?
This dish is a popular breakfast meal in North Africa and the Middle East. It’s a flavorful and hearty dish that’s perfect for anyone who wants to start their day off right.
Origins of Shakshuka
Shakshuka is believed to have originated in North Africa, specifically in Tunisia and Libya. It’s a dish that’s been around for centuries, and it’s easy to see why it’s still popular today. The dish is made with simple ingredients like tomatoes, onions, and eggs but it’s the spices that make it stand out.
Shakshuka Variations
There are many variations of Shakshuka, and one of them is shakshuka with ground beef. This variation adds a meaty flavor to the dish and makes it even more filling. Other variations include adding feta cheese, olives, or even spinach to the dish.
Whether you’re a meat lover or a vegetarian, there’s a Shakshuka variation out there that’s perfect for you. It’s a versatile dish that can be enjoyed for breakfast, lunch, or dinner. So why not give it a try and see what all the fuss is about?
Why Add Ground Beef?
1. Adds Protein and Flavor
Ground beef is an excellent source of protein, and it adds a rich, meaty flavor to the dish. Shakshuka is already a flavorful dish, but the addition of ground beef takes it up a notch, making it even more satisfying.
2. Makes it a Complete Meal
By adding ground beef, shakshuka becomes a complete meal, providing all the necessary nutrients in one dish. It’s a great way to get your daily dose of vegetables, protein, and healthy fats.
3. Adds Texture
Ground beef adds a nice texture to the dish, making it more interesting to eat. The soft, creamy eggs and the tender vegetables are complemented by the slightly chewy texture of the ground beef.
Choosing the Right Ground Beef
- Choose ground beef that is at least 85% lean. This will ensure that the beef has enough fat to stay moist and flavorful, but not so much that it becomes greasy.
- It’s better to look for beef labeled “grass-fed” or “organic.” This means the cows were raised on a natural diet and not given antibiotics or hormones.
- If possible, choose beef that is freshly ground. This will ensure that the beef is as fresh as possible and has not been in a package for too long.
- Consider the texture of the beef. If you prefer a finer texture, choose ground beef labeled “ground chuck.” If you prefer a coarser texture, choose ground beef labeled “ground sirloin.”
- Don’t be afraid to ask your butcher for advice. They can often recommend the best type of beef for your specific recipe.
Ingredients:
- 2 tablespoons of extra virgin olive oil
- 1/3 cup of diced onion
- 1 small diced orange bell pepper
- 2 minced garlic cloves
- 1/4 teaspoon of red chili pepper flakes
- 1/2 pound of ground beef (90/10 or 85/15)
- 1/4 teaspoon of ground black pepper
- 1/4 teaspoon of dried oregano
- 1/4 teaspoon of salt
- 1/3 cup of crushed tomatoes
- 1/2 cup of sun-dried tomato pesto
- 3/4 cup of water
- 4 large eggs
- 8 pitted and roughly chopped Kalamata olives
- A handful of chopped fresh cilantro and parsley
How to Make Shakshuka with Ground Beef?
- First, put a cast iron pan or a big skillet on medium-high heat for a few minutes. Next, put in some oil and cook the onion for 2 minutes. Then, toss in the bell pepper, red pepper flakes, and garlic, and cook for another minute.
- After that, throw in the ground beef and use a spoon or spatula to break it into small pieces. Cook it for about 2 minutes until it turns brown.
- For the sauce, reduce the heat between medium and medium-high. Add all the remaining ingredients except eggs, olives, and fresh herbs. Stir to blend, letting the water form a sauce, and cook for 5 minutes. After that, lower the heat to medium and mix in the olives.
- Break an egg into a small bowl. If the yolk is good, create a little space in the sauce and gently slide the egg in. If an egg has a runny yolk, skip it, and move on to the next intact one until you’ve added all four eggs to the sauce.
- Put a lid on the pan and cook on medium heat for 7-8 minutes. By this time, the eggs should be done with soft yolks.
- Turn off the heat, take the pan away from the heat, and sprinkle some fresh herbs. Enjoy!
Serving Suggestions
Accompaniments
- Crusty Bread: This shakshuka is a saucy and hearty dish that pairs perfectly with crusty bread. Use the bread to soak up the delicious sauce or to make a sandwich with eggs and beef.
- Fresh Herbs: A sprinkle of fresh herbs like parsley or cilantro can add a pop of color and freshness to the dish. It also helps to cut through the richness of the sauce.
- Sour Cream: A dollop of sour cream on top of the shakshuka can add a tangy and creamy element to the dish.
Presentation Tips
- Use a Cast-Iron Skillet: Not only does a cast-iron skillet help to evenly distribute the heat, but it also adds a rustic and homey feel to the dish.
- Garnish with Cheese: A sprinkle of feta or goat cheese on top of the shakshuka can add a salty and tangy flavor to the dish. It also adds a nice contrast to the sweet and savory sauce.
- Serve in Individual Skillets: Serving the shakshuka in individual skillets can make for a fun and interactive dining experience. It also helps to keep the dish warm for longer.
Nutritional Information
- Calories: A serving of shakshuka with ground beef contains around 350-400 calories, depending on the serving size and the amount of oil used in the recipe.
- Protein: This dish is an excellent source of protein, with around 20-25 grams per serving.
- Carbohydrates: Shakshuka with ground beef is relatively low in carbs, with around 10 grams per serving.
- Fiber: This dish is also a good source of fiber, with around 3-5 grams per serving.
- Fat: The amount of fat in shakshuka with ground beef can vary depending on the amount of oil used in the recipe.
In addition to these macronutrients, shakshuka with ground beef is also rich in vitamins and minerals. The tomatoes and peppers used in the dish are excellent sources of vitamin C, while the eggs provide vitamin D, vitamin B12, and choline. The ground beef is also a good source of iron and zinc.
Storing and Reheating
Refrigeration
After cooking your shakshuka with ground beef, it is important to store it properly to ensure its freshness and safety. I recommend placing any leftover shakshuka in an airtight container and storing it in the refrigerator within 2 hours of cooking. The shakshuka can be stored in the refrigerator for up to 3-4 days.
Freezing
If you have more shakshuka than you can consume within 3-4 days, you can freeze it for later use. I suggest transferring the shakshuka to a freezer-safe container or bag, leaving some space for expansion, and labeling it with the date. The shakshuka can be frozen for up to 3 months.
Reheating Instructions
When reheating this shakshuka, it is important to make sure it reaches a temperature of 165°F to prevent foodborne illness. I recommend reheating the shakshuka in a saucepan over medium heat, stirring occasionally until it is heated through. Alternatively, you can reheat it in the microwave, stirring every 30 seconds until it is heated through.
To add some freshness and texture to your reheated shakshuka, consider topping it with some chopped herbs, crumbled feta cheese, or a dollop of plain yogurt before serving.
Common Mistakes to Avoid
- Overcooking the eggs: One of the most common mistakes when making shakshuka is overcooking the eggs. To avoid this, make sure to keep an eye on the eggs and remove them from the heat as soon as the whites are set but the yolks are still runny.
- Using too much ground beef: While ground beef can add a delicious flavor to shakshuka, it’s important not to use too much. Using too much ground beef can overpower the other flavors in the dish and make it too heavy. Stick to around 1/2 to 3/4 pound of ground beef for a standard recipe.
- Not seasoning the ground beef: Ground beef on its own can be quite bland, so it’s important to season it well before adding it to the shakshuka. Use a combination of spices such as cumin, paprika, and chili powder to add flavor.
Conclusion
I have thoroughly enjoyed experimenting with this shakshuka recipe that incorporates ground beef. Adding the beef adds a heartiness to the dish that is both satisfying and delicious.
One thing I appreciate about shakshuka is its versatility. You can easily customize it with different spices, vegetables, and proteins to suit your taste preferences. This recipe is a great example of that.
I also appreciate how easy it is to make. With just a few simple steps, you can have a flavorful and nutritious meal on the table in no time.
Overall, I highly recommend giving this shakshuka with ground beef recipe a try. It’s a great way to switch up your breakfast or brunch routine, and it’s sure to be a crowd-pleaser.
By the way, pita with zaatar is a wonderful way to pair this shakshuka with.
Get its recipe now (by clicking the image below):
