clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Beefy shakshouka

Clean and Lean Beefy Shakshouka

  • Author: Rachelbakesathome
  • Total Time: 45 minutes
  • Yield: 6 servings 1x


A hearty and filling breakfast sets you up for success. This beefy shakshouka is loaded with lean beef, tomatoes, peppers, onions, kale, feta, and eggs.


Units Scale
  • 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


  • 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.


  • If you prefer yolks solid instead of a little runny, just add about 3-4 more minutes to cook time
  • Beef can be omitted or replaced with other lean proteins such as turkey without issue
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: African

Keywords: Shakshouka, Lean, Hearty, Breakfast, Brunch

%d bloggers like this: