North African Beef and Egg Shakshuka
Richly spiced crushed tomatoes and lean beef simmered with smoked paprika, topped with gently poached eggs in a savory skillet.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 2
- Cuisine: North African
- Difficulty: Easy
- Cost: $5.80/serving
Dietary
- High-Protein
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Paleo
- High-Fiber
Tags
- sauté
- one-pot
- smoky
- healthy
- quick
- spicy
Ingredients
- 1 teaspoon olive oil
- 0.5 pound lean ground beef (96% lean)
- 1 red bell pepper (medium, diced)
- 0.5 yellow onion (medium, diced)
- 2 clove garlic (minced)
- 1.5 teaspoon smoked paprika
- 0.5 teaspoon ground coriander
- 0.25 teaspoon red pepper flakes
- 0.75 teaspoon salt
- 0.25 teaspoon black pepper
- 1 can crushed tomatoes (15 oz can)
- 4 eggs (large)
Instructions
- Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add 1/2 pound lean ground beef, 1 diced red bell pepper, and 1/2 diced yellow onion. Sauté for 5 minutes, breaking up the meat with a wooden spoon, until the beef is browned and vegetables are tender.
- Add 2 minced garlic cloves, 1 1/2 teaspoons smoked paprika, 1/2 teaspoon ground coriander, 1/4 teaspoon red pepper flakes, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Sauté for 1 minute until fragrant.
- Pour in 1 can crushed tomatoes and stir well to combine. Reduce heat to medium-low and simmer for 4 minutes until slightly thickened.
- Use the back of a spoon to create 4 small wells in the sauce. Crack 1 egg directly into each well. Cover the skillet with a lid and cook on low heat for 5 minutes, or until the egg whites are set and yolks remain slightly soft.
- Remove from heat and serve warm directly from the pan.
Notes
Cover tightly while simmering the eggs to ensure the whites cook through evenly without overcooking the yolks.
Nutrition (per serving)
- Calories: 419
- Protein: 41.2 g
- Carbohydrates: 24.7 g
- Fat: 14.9 g
- Fiber: 6.5 g
- Sodium: 1582 mg
- Saturated Fat: 4.3 g
- Sugar: 16.6 g
- Cholesterol: 407 mg