This is not a traditional shakshuka, but my gosh it is tasty! This spicy beef and egg shakshuka is a brunch lovers dream! Easy to make ahead of time it's a great dish to share with friends and family on a lazy Sunday. Loaded with flavor, it will leave you wanting more!
This post was originally published in August 2016 and has been updated.
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If you are a brunch lover, you are going to adore this beef and egg shakshuka! Perfect to serve alongside a mimosa or prosecco cocktail, this dish was made to be shared.
This is not a traditional shakshuka, rather than seasoned with cumin I have used chili powder for a spicier and slightly more Mexican flavor, and the traditional feta has been replaced with other cheeses.
Spicy beef is cooked a rich tomato sauce, and then balanced out with creamy mozzarella and gorgonzola. Eggs are poached in the sauce and their runny yolk mixes in to mellow out the spicy beef. This weekend brunch dish will knock your socks off!
How to make beef and egg shakshuka
Be sure to scroll down for the full recipe!
- Season the beef and roast.
- Roast the tomatoes.
- Cook the chili and garlic and add in the roasted tomatoes and pepper.
- Add the stock and simmer.
- Stir in the roasted beef, parsley and tomato puree and cook.
- Add the cheeses and crack in the eggs.
- Bake in the oven until the eggs are set.
Recipe Variations
This brunch is pretty perfect as it is, but there are a few swaps you can make to suit your tastes.
- Use a different meat. Lamb would work really well.
- Swap the gorgonzola and mozzarella for the more traditional feta.
- Cut down on cooking time by using canned diced tomatoes rather than roasting your own.
- I like to use beef stock, but chicken or vegetable will also work.
- Make it vegetarian by leaving out the beef and adding in an extra bell pepper.
Frequently Asked Questions
Shakshuka is served all over the Mediterranean and it's believed to have originated from either Yemen or the Ottoman empire - no one can quite agree. It is a very popular dish in North East Africa, and it was bought to Israel from Libya and Tunisia.
I love to serve this for brunch with some crusty bread or pita to help mop up all of those delicious juices left in the pan. You can easily serve this for dinner as well with a fresh salad or rice.
The shakshuka is best served as soon as it's made so that the eggs are nice and runny. You can make the sauce up to 3 days ahead of time and keep it covered in the fridge. Then, you just need to add the cheeses and eggs and bake it when you are ready to serve.
Recipe notes and tips
- Use an oven safe skillet for this recipe.
- Roasting the beef really helps to get a rich flavor. If you are short on time you can pan fry it in a skillet until cooked through.
- Use grass fed beef for the best flavor and fresh and organic eggs.
- Keep an eye on the shakshuka when it's in the oven so that the eggs don't overcook - you want them nice and runny!
For more brunch recipes:
- Steak and Red Onion Muffins!
- Brunch Potato Skins Wrapped in Bacon
- Caesar Drink - A Canadian Brunch Cocktail
- Savory Pancakes with Bacon, Jalapeno and Maple Syrup
- Peach Pancakes
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Spicy Beef and Egg Shakshuka
Ingredients
For the spicy beef:
- ½ tablespoon hot chilli powder
- ½ tablespoon of paprika
- ½ tablespoon of onion salt
- ½ tablespoon of garlic granules
- ½ tablespoon of mixed herbs
- pinch of black pepper
- 14 ounces minced beef (400g)
Everything else
- 6 ripe plum tomatoes
- 1 red pepper
- 1 tablespoon sugar
- 1 tablespoon sea salt flakes
- 2 cloves garlic finely chopped
- 1 red chilli finely chopped
- 1 pint beef stock (500ml)
- 1 tablespoon tomato puree
- small handful of fresh parsley finely chopped
- 2.6 ounces gorgonzola cut into small cubes (75g)
- 3.5 ounces grated mozerella (100g)
- 4 eggs
- 2 spring onions finely sliced
- olive oil
Instructions
- Pre-heat the oven to 180º.
- Mix the spices and herbs for the beef in a small bowl. Lay the minced beef on to a baking tray and separate the strands with your fingers. Sprinkle over the spices and coat the beef well.
- Cut the tomatoes in half and place on another baking tray, cut side up and sprinkle 1 tablespoon of caster sugar and salt over the top. Rub a little olive oil onto the skin of the red pepper and add to the tray.
- Place the tomatoes and spicy beef in to the oven for around 30 minutes, stirring the beef occasionally. When cooked, take out of the oven and leave to one side - leave the oven on. Once cool, de-seed the pepper and remove the skin.
- In a frying pan, heat a glut of oil over a medium heat and add the chilli and garlic. Cook for about 5 minutes, then add the tomatoes, pepper and any juices from the pan. Cover with the stock and simmer for about 15mins, stirring occasionally.
- Once the stock has reduced by half, stir in the beef, along with a handful of parsley and the tomato puree. Stir well and leave to cook for another 5 mins.
- Using a spatula, even out the beef mixture so it covers the whole of the pan. Dot the gorgonzola around the pan, then sprinkle the mozzarella over the top. Carefully crack the eggs into the pan, try to not crack the yolk (like I did with a couple of them!). Sprinkle over the spring onions and put in the oven for 15-20mins until the eggs are baked.
- Sprinkle with some fresh parsley and serve to a hungry mob!
Notes
- Use an oven safe skillet for this recipe.
- Roasting the beef really helps to get a rich flavor. If you are short on time you can pan fry it in a skillet until cooked through.
- Use grass fed beef for the best flavor and fresh and organic eggs.
- Keep an eye on the shakshuka when it's in the oven so that the eggs don't overcook - you want them nice and runny!
- Nutritional values are an estimate and based on one of four servings.
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