I’m excited to share this delicious recipe – shakshuka with meat recipe! If you’re not familiar with shakshuka, it’s a North African and Middle Eastern dish that typically consists of eggs poached in a spicy tomato sauce. In this variation, we’re adding ground beef for a heartier, more filling meal.
To make this shakshuka with meat, you’ll need a few key ingredients: onions, red peppers, garlic, ground cumin, paprika, parsley, cilantro, dried thyme (or fresh), ground beef, chopped tomatoes, eggs, and feta cheese. These ingredients come together to create a flavorful and satisfying dish that’s perfect for breakfast, brunch, or even dinner.
I love making shakshuka because it’s so versatile and easy to customize. You can adjust the spice level to your liking, add different vegetables or proteins, and serve it with your favorite bread or pita for dipping. Plus, it’s a one-pan meal that comes together in under 30 minutes, making it perfect for busy weeknights. So let’s get started and make some delicious shakshuka with meat!
What Is Shakshuka?
Shakshuka is a popular Middle Eastern dish that has been gaining popularity around the world. It is a flavorful and hearty dish made with eggs poached in a spicy tomato sauce. The dish is typically served for breakfast or brunch, but it can be enjoyed any time of the day.
Origins of Shakshuka
The origin of shakshuka is debated, but it is believed to have originated in North Africa or the Middle East. The dish has been around for centuries and has been adapted to different cultures and cuisines. It is a staple dish in Israel, where it is often served with pita bread.
Shakshuka Variations
There are many variations of shakshuka, and it can be customized to suit individual tastes. Some variations include adding meat, such as ground beef or lamb, to the tomato sauce. This adds an extra layer of flavor and protein to the dish. Other variations include adding vegetables, such as bell peppers or spinach, to the sauce.
Shakshuka can also be served with a variety of toppings, such as feta cheese, olives, or fresh herbs. This allows for endless possibilities and variations of the dish.
Choosing the Right Meat
I believe adding meat to shakshuka can take this amazing dish to a whole new level. However, choosing the right type of meat is crucial to make sure your shakshuka is both flavorful and tender. Here are some tips on how to choose the right meat for your shakshuka recipe.
Best Meats for Shakshuka
In general, you want meat that is flavorful and can hold up well to the tomato sauce. Here are some of my favorite meats to use in shakshuka:
- Ground beef: This is a classic meat for shakshuka. It’s flavorful and adds a nice texture to the dish.
- Lamb: If you’re looking for a more exotic flavor, lamb is a great choice. It’s also a bit fattier than beef, which can add some richness to the dish.
- Chicken: If you’re not a fan of red meat, chicken is a great alternative. It’s also a bit lighter than beef or lamb, which can be a nice change of pace.
Ingredients:
- 1 large onion or 2 small onions
- 2 red peppers
- 3 tbsp of olive oil
- 2 crushed cloves of garlic
- 2 tsp of ground cumin
- 2 tsp of ground paprika
- 2 tbsp of chopped parsley
- 4 tbsp of chopped cilantro (coriander), divided
- 1 tsp of dried thyme or 2 tsp of fresh (remove the leaves from the stem and chop)
- 12 oz of lean minced ground beef, eg 90% is best
- 28 oz (or 1 large can/carton) of chopped tomatoes
- 4 eggs
- 2 oz of crumbled feta cheese
How to make shakshuka with meat?
- Start by peeling and slicing onions into half or quarter rings. Core the peppers and cut them into slices.
- Warm up some oil in a big, flat pan or skillet, then toss in the onions. Let them cook for 2-3 minutes until they begin to get soft. Add the peppers and keep stirring for another 5 minutes.
- Now it’s time to add the garlic, paprika, cumin, parsley, 2 tbsp of cilantro, and thyme. Stir and cook for another couple of minutes until starting to brown slightly.
- Add the ground beef and cook until it browns. Add the tomatoes and let everything hang out for 15-20 minutes to blend flavors. Season with salt and pepper to your liking.
- The sauce can be made in advance and chilled or frozen. When it’s time to dish up, warm the sauce if necessary. Make four little hollows in the sauce using the back of a spoon, and then crack one egg into each hollow. Chop the feta into bits and sprinkle it over the top. Cover the pan with a lid and allow the eggs to cook in the sauce for approximately 5 minutes. If necessary, spoon some sauce over the whites while they’re cooking.
- You’re aiming for whites to be cooked but yolks slightly soft. This way, they mix nicely with the sauce when you dish it out.
- Once the eggs are done, sprinkle the rest of the cilantro on top. Serve it with some bread on the side to soak up the delicious sauces.
Serving Suggestions
Accompaniments
- Bread: Any shakshuka is best enjoyed with bread. You can serve it with pita bread, sourdough bread, or any other bread you choose. Make sure to toast the bread before serving to add some crunch to the dish.
- Salad: A fresh and crisp salad can balance out the richness of the shakshuka. You can serve it with a simple green salad or a Mediterranean salad with chopped tomatoes, cucumbers, and onions.
- Yogurt: A dollop of plain yogurt on top of the shakshuka can add a tangy and creamy flavor to the dish. You can also mix some chopped herbs, such as parsley or cilantro, into the yogurt for an extra burst of freshness.
Presentation Tips
- Use a Skillet: Serve the shakshuka in a cast-iron skillet to retain its heat and add a rustic touch to the presentation.
- Garnish with Herbs: Sprinkle some chopped herbs, such as parsley or cilantro, on top of the shakshuka to add some color and freshness.
- Add Some Cheese: Grate some feta cheese on top of the shakshuka to add some saltiness and creaminess to the dish.
Nutritional Information
Calories
One serving of shakshuka with meat contains approximately 350-400 calories. This is a moderate amount of calories and can be a great addition to your daily diet.
Protein
With the addition of meat, this shakshuka recipe is packed with protein. One serving contains about 20-25 grams of protein, essential for muscle growth and repair.
Fat
The use of olive oil and meat in this recipe adds healthy fats to your diet. One serving contains about 18-20 grams of fat, which is within the recommended daily intake.
Vitamins and Minerals
This shakshuka recipe is rich in vitamins and minerals, especially Vitamin C and Iron. The tomatoes and bell peppers are excellent sources of Vitamin C, while the meat provides Iron.
Storing and Reheating Instructions
After enjoying your delicious shakshuka with meat, you may have some leftovers. Don’t worry, you can easily store and reheat your shakshuka for another meal.
To properly store your shakshuka, let it cool down to room temperature and then transfer it to an airtight container. You can store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.
When reheating your shakshuka, there are a few options. You can reheat it on the stove over medium heat, stirring occasionally until it’s heated through. Alternatively, you can reheat it in the microwave. Simply transfer the shakshuka to a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and microwave it on high for 1-2 minutes, stirring halfway through.
It’s important to note that the consistency of the shakshuka may change slightly after reheating. The eggs may become slightly overcooked and the sauce may thicken. To combat this, you can add a splash of water or broth to the shakshuka before reheating to help loosen it up.
Now that you know how to store and reheat your shakshuka with meat, you can enjoy it again and again.
Common Mistakes to Avoid
Overcooking the Meat
One of the biggest mistakes people make when making shakshuka with meat is overcooking the meat. Overcooking the meat can make it tough and chewy, which can ruin the texture of the dish. To avoid this, make sure you cook the meat just until it is browned on the outside. Don’t worry if it’s not fully cooked through at this point, as it will continue to cook in the sauce.
Using the Wrong Type of Tomatoes
Another mistake people make is using the wrong type of tomatoes. When making shakshuka with meat, it’s important to use canned tomatoes that are peeled and crushed. Avoid using diced tomatoes or tomato sauce, as they can alter the texture and flavor of the dish.
Not Letting the Sauce Simmer
Once you’ve added the tomatoes and spices to the pan, it’s important to let the sauce simmer for at least 10-15 minutes. This will allow the flavors to meld together and the sauce to thicken. If you don’t let the sauce simmer long enough, the dish may end up tasting bland and watery.
Overcrowding the Pan
Finally, avoid overcrowding the pan when cooking the eggs. If you add too many eggs to the pan at once, they may not cook evenly. It’s best to crack each egg into a separate space in the pan, making sure there is enough room between each egg to allow it to cook evenly.
Conclusion
I hope you enjoyed reading about my shakshuka with meat recipe! This dish is perfect for lunch, or dinner and is a great way to add some variety to your meal rotation.
One of the best things about this recipe is its versatility. You can use any type of ground meat you like, and you can adjust the spice level to your liking. Plus, you can serve it with a variety of sides, such as bread, pita, or salad.
Another great thing about shakshuka is that it’s a one-pan meal, which means less cleanup for you. And with the addition of meat, it’s a hearty and satisfying dish that will keep you full for hours.
I highly recommend giving this recipe a try, whether you’re a fan of Middle Eastern cuisine or just looking to switch things up in the kitchen. It’s easy to make, delicious, and sure to become a new favorite in your household.
Did you know? Shakshuka pairs perfectly also with tandoor bread.
Get the recipe now (by clicking the image below):
