Shake, shake, shake SHAKSHOUKA! No time for hunger pains when going in and out of morning meetings. I need a hearty and filling breakfast that sets me up for success, and this recipe does just that. Lean, beefy shakshouka loaded with tomatoes, peppers, onions, spices, eggs, feta, and greens. Protein packed and bursting with flavor!

Shakshouka/Shakshuka

Shakshouka (also known as shakshuka or chakchouka) means mixture and is a traditional breakfast in Tunisian culture. In recent years, the dish has become more known and popular within North America. The shining stars of any shakshouka are the tomatoes, poached eggs, and the spices. All other ingredients are open to improvisation. I find that I usually have the majority of the ingredients on hand, so it is an easy and quick recipe to pull together and always a crowd pleaser.

Making Beefy Shakshouka

Materials Needed:

Knife
Cutting board
Large cast iron skillet (or heavy bottomed skillet with lid)
Rubber spatula
Slotted spoon
Measuring spoons

Ingredients:

1 lb lean ground beef
1 large red onion – diced
Large yellow bell pepper – thinly sliced
Large orange bell pepper – thinly sliced
3 tsp minced garlic
2 tsp ground cumin
2 tsp paprika
2 tbsp parsley flakes
1 tbsp dried thyme
Red pepper flakes
6 tbsp chopped cilantro divided
28 oz fire roasted diced tomatoes in juice
6 oz tomato paste
3 tbsp all purpose flour
4 large eggs
4 oz feta cheese
12 oz kale – roughly chopped
Salt and pepper to taste

Process

Wash and dry all produce. Peel and dice onion. Core the peppers and thinly slice. Heat 2 tbsp oil in a large cast iron skillet (or a heavy bottomed skillet with a lid) over medium to medium-high heat. Add diced onion and sliced peppers to skillet and cook for 5-6 minutes until softened. Add garlic and cook for an additional 2 minutes.

Add cumin, paprika, parsley, thyme, red pepper flakes to taste, and a pinch of salt and pepper. Combine until veggies coated in seasoning. Add half of cilantro.

Add the ground beef to the skillet with the seasoned vegetables and cook the meat until browned. Add the diced tomatoes in liquid as well as the tomato paste. Stir in flour and bring to a simmer for 15-20 minutes to allow the flavors to develop.

Use the back of a large slotted spoon to create 4 indentations in the sauce and crack an egg into each one. Cover and cook for 5 minutes. Remove the lid and add crumbled feta and spoon sauce over egg whites to speed up the setting process. Reduce heat to low and cook with lid on skillet until egg whites just cooked and yolks still a little soft. Add kale and cook an additional 2-3 minutes until wilted. Sprinkle the remaining cilantro over the top and serve.

Bringing the recipe together!